網(wǎng)友討論：日本咖喱由英國(guó)人引入日本，咖喱在日本被歸為西方菜肴
TIL Curry was introduced to Japan by the British. The British brought curry from India back to Britain and introduced it to Japan after it ended its policy of self-isolation. Curry in Japan is categorized as a Western dish
譯文簡(jiǎn)介
日本咖喱不像印度和東南亞的咖喱那么辣，更像是一種燉菜。
正文翻譯
Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. In southern India, where the word originated, curry leaves, from the curry tree, are also an integral ingredient.Turmeric is known as the main spice in curry, which has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses.Curry is generally prepared in a sauce.
咖喱是一種起源于印度次大陸的菜肴，使用復(fù)雜的香料或草藥組合，通常包括磨碎的姜黃，孜然，香菜，生姜，新鮮或干的辣椒。在印度南部，這個(gè)詞的起源，咖喱葉，從咖喱樹(shù)上摘下來(lái)的，也是一個(gè)不可或缺的成分。姜黃是眾所周知的咖喱的主要香料，它有一種溫和的、苦的味道，經(jīng)常用于給咖喱粉、芥末、黃油和奶酪調(diào)味，咖喱通常是用醬料做的。
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Japanese Curry started out in the Imperial Japanese Navy in the late 1800s. The naval rations of the day was almost entirely white rice*, and the diet was giving sailors and soldiers beriberi (thiamine/vitamin B1 deficiency). In the worst days, at any given time, about 1/4 to 1/3 of the IJN naval personnel were slowly dying of beriberi. If you are on a long voyage, the captain was basically in race to finish his mission and get his men back on land before they were all incapacitated. In the Russo-Japanese War, 27k Japanese personnel died of beriberi, compared 47k who died in combat.
English-style curry was cheap, and it contained enough flour and meat to provide sufficient thiamine. Friday is still curry day in the modern Japanese Navy.
日本咖喱起源于19世紀(jì)末的日本帝國(guó)海軍。海軍當(dāng)天的口糧幾乎全是白米，這種飲食會(huì)導(dǎo)致水手和士兵患腳氣病(硫胺素/維生素B1缺乏癥)。在任何時(shí)候，在最糟糕的日子里，大約1/4到1/3的海軍人員都因腳氣病而慢慢死去。如果你在一次長(zhǎng)途航行中，船長(zhǎng)基本上都在努力完成他的任務(wù)，在他的船員全部喪失行動(dòng)能力之前把他們帶回陸地。在日俄戰(zhàn)爭(zhēng)中，有2.7萬(wàn)日本人死于腳氣病，而在戰(zhàn)斗中死亡的人數(shù)為4.7萬(wàn)人。
英式咖喱很便宜，而且含有足夠的面粉和肉來(lái)提供足夠的硫胺素。在現(xiàn)代日本海軍中，星期五仍然是海軍咖喱日。
I can't remember where I read this and it seems to be pretty anecdotal, but back when Japan just finished the Meiji Restoration, many poor farmer boys decided to join the military so they can be well fed, mostly by processed white rice because that apparently was the shit to them. When they were provided with cooked wheat berries or something of the "whole grain" nature, they refused because that was considered as the sub-par food for the poor.
There was also a debate between two schools of doctors (from the IJA and the IJN, respectively) on the cause of beriberi. The IJA believed that it was bacterial, and the IJN believed that it was nutritional. Long story short, the Navy got rid of beriberi while the Army suffered from it for a longer period of time.
I also heard that the IJN chose curry over other type of food because on a rocking ship in the ocean, the thick sauce makes it difficult to spill over.
它似乎是很有趣的，當(dāng)日本剛剛明治維新時(shí)，許多貧困的農(nóng)民男孩決定加入軍隊(duì)，這樣他們可以衣食無(wú)憂了，吃的大部分是經(jīng)過(guò)加工的白米。當(dāng)給他們提供煮熟的小麥漿果或“全谷物”性質(zhì)的食物時(shí)，他們會(huì)拒絕，因?yàn)檫@被認(rèn)為是窮人的次等食物。
關(guān)于腳氣病的起因，兩所醫(yī)學(xué)院(分別來(lái)自IJA和IJN)也進(jìn)行了辯論。IJA（日本帝國(guó)陸軍）認(rèn)為它是細(xì)菌，IJN（日本帝國(guó)海軍）認(rèn)為它有營(yíng)養(yǎng)。長(zhǎng)話短說(shuō)，海軍擺脫了腳氣病，而陸軍卻長(zhǎng)期遭受腳氣病的折磨。
我還聽(tīng)說(shuō)IJN選擇咖喱而不是其他類(lèi)型的食物，因?yàn)樵诤Ｉ蠐u晃的船上，濃稠的醬汁很難溢出來(lái)。
I'm not a food historian, but I wonder if that's why japanese curry has a bit of a western brown gravy taste to it.
我不是一個(gè)食物歷史學(xué)家，但我想知道為什么日本咖喱有一點(diǎn)西方棕色肉汁的味道。
Japanese curry was originally a dish served in the Japanese navy to deal with beri-beri (low thiamine/Vitamin B1)--wheat flour contained lots of thiamine so they would put a crap-ton of the stuff in there and basically turn the curry sauce into a butter-roux.
People like the taste, and that stuck over the century.
日本咖喱最初是日本海軍供應(yīng)的一道菜，用來(lái)對(duì)付低硫胺素/維生素B1——小麥粉中含有大量的硫胺素，所以他們會(huì)在里面放上大量的小麥粉，基本上把咖喱醬變成了面粉糊。
人們喜歡這種味道，這種味道延續(xù)了一個(gè)世紀(jì)。
yeah, i'm so used to thai and indian approaches to curry, japanese curry is a different beast altogether.
是的，我非常習(xí)慣泰國(guó)和印度的咖喱，日本的咖喱是完全不同的。
I had some sort of brown curry with a pork cutlet in Japan and it was the best curry I'd ever had and I have no idea how to replicate it or where to get it in California. I tried some boxed japanese curry, but it wasn't the same at all. What I had in Japan was super creamy and much like a gravy.
我在日本吃了一種棕色咖喱配豬排，這是我吃過(guò)的最好的咖喱，我不知道如何做，也不知道在加州哪里可以買(mǎi)到。我試過(guò)盒裝的日本咖喱，但一點(diǎn)都不一樣，我在日本吃的咖喱奶油味很濃，很像肉汁。
Yeah it tastes like beef stew to my American palate. I love it (not a fan of Indian curry).
Edit: by saying Indian curry, I’m mostly talking about anything that tastes like the curry powder you can buy from local grocery stores. Wikipedia says it’s A mix of coriander, turmeric, cumin, fenugreek, and chili peppers. I don’t like that taste.
對(duì)我的美國(guó)味蕾來(lái)說(shuō)，它嘗起來(lái)像燉牛肉。我喜歡它(不喜歡印度咖喱)。說(shuō)到印度咖喱，我主要是指任何味道像咖喱粉的東西，你可以在當(dāng)?shù)氐碾s貨店買(mǎi)到。維基百科上說(shuō)它是香菜、姜黃、孜然、胡蘆巴和紅辣椒的混合物。我不喜歡那種味道。
The Brits have always had a thing for the spices which make up a curry. In fact, the shift towards blander food in Europe was in the 1600s because the French upper class didn’t like that new trade routes with India meant that the poor could gasp afford to buy cardamom and cinnamon!!! So it became “proper” to use as little spice as humanly possible to show your wealth. “Look, My meat is of such high quality I don’t need to marinade it” was the idea.
英國(guó)人對(duì)咖喱的調(diào)味料總是情有獨(dú)鐘，事實(shí)上，歐洲轉(zhuǎn)向更清淡的食物是在17世紀(jì)，因?yàn)榉▏?guó)上層階級(jí)不喜歡與印度的新貿(mào)易路線，這意味著窮人可以買(mǎi)得起豆蔻和肉桂!因此，盡可能少用香料來(lái)顯示你的財(cái)富就成了“恰當(dāng)”的做法。他們的想法是:“看，我的肉這么好，不需要腌制?！?/b>
People give britain shit about bland food. But I lived by the Curry mile for a couple of months and they were the best tasting months if my life.
人們對(duì)英國(guó)人的淡而無(wú)味的食物嗤之以鼻。但我吃了幾個(gè)月的咖喱，那是我這輩子最美味的幾個(gè)月。
This startled me when I visited England as a teenager. There we were, eating dinner at the hotel, only to be served curry! I was quite a Francophile as a kid, so a lot of what I saw in England genuinely took me by surprise. I’ve now happily joined the Anglophile ranks.
當(dāng)我十幾歲訪問(wèn)英國(guó)時(shí)，這讓我很吃驚。我們就在那里，在酒店吃晚餐，結(jié)果卻吃到了咖喱！我小時(shí)候非常喜歡法國(guó)，所以我在英國(guó)看到的很多東西都讓我大吃一驚。我現(xiàn)在很高興地加入了親英派的行列。
原創(chuàng)翻譯：龍騰網(wǎng) http://www.top-shui.cn 轉(zhuǎn)載請(qǐng)注明出處
Indian-derived food for sure. As a white male brit I've had veg curry and rice more than any other meal by a long distance. Literally thousands of curries. I bloody love it.
當(dāng)然是來(lái)自印度的食物。作為一名英國(guó)白人男性，我吃蔬菜咖喱和米飯的次數(shù)遠(yuǎn)遠(yuǎn)超過(guò)其他任何一餐，成千上萬(wàn)的咖喱，我太喜歡了。
And Japan makes some damn good curry. If you haven't tried some good Tonkatsu with curry then you are missing out.
日本的咖喱也很好吃。如果你還沒(méi)有嘗過(guò)一些美味的咖喱豆腐，那你就錯(cuò)過(guò)了這道美食。
Tonkatsu is delicious and tastes like it’s come straight out of a british chippy
炸豬排很美味，嘗起來(lái)就像直接從英國(guó)快餐店里拿出來(lái)的一樣
Had spicy miso katsu curry in Nagoya and still think about it. A lot.
在名古屋吃過(guò)辣味咖喱，現(xiàn)在還在想吃。
Well India is still west I suppose. Also depends what curry, some U.K. Indian food is not authentic Indian dishes
我想印度還是屬于西方，也要看咖喱是什么，一些英國(guó)的印度菜不是真正的印度菜
90% of dishes would be western for the Japanese haha
對(duì)日本人來(lái)說(shuō)，90%的菜肴都是西式的，哈哈
All countries adapt food though. It might not a "authentic" but that does not mean it is inferior... thoufh to be honest you can get some horrible horrible gloopy shit. There are a lot of very good curries in Britain and British style curry has been increasing in popularity in India as well as interest in recipes - more indians, look at the UK curry site Mamtas Kitchen than Brits.
No one would say a Katsu curry was "inauthentic" in Britain - its a Japanese version of an indian dish, so its odd that so many Brits have to feal that a well made Tikka Massala is "inauthentic"
所有國(guó)家都對(duì)食物進(jìn)行了改造。它可能不是“正宗的”，但這并不意味著它是劣質(zhì)的……雖然說(shuō)實(shí)話，你可以得到一些可怕的黏糊糊的大便。英國(guó)有很多好吃的咖喱，英式咖喱在印度越來(lái)越受歡迎，人們對(duì)食譜也越來(lái)越感興趣——看看英國(guó)咖喱網(wǎng)站Mamtas Kitchen，印度人比英國(guó)人還多。
在英國(guó)，沒(méi)有人會(huì)說(shuō)日式咖喱是“不正宗的”，因?yàn)檫@是印度菜的日本版，所以奇怪的是，這么多英國(guó)人不得不認(rèn)為做得很好的紅咖喱是“不正宗的”。
原創(chuàng)翻譯：龍騰網(wǎng) http://www.top-shui.cn 轉(zhuǎn)載請(qǐng)注明出處
I'd say baltis are a distinctly British dish as they developed in and around Birmingham and catered for British tastes.
Some curry recipes have existed in Britain longer than recipes for coq au vin in France.
我想說(shuō)baltis（巴爾蒂鍋菜）是一道獨(dú)特的英國(guó)菜，因?yàn)樗鼈兪窃诓骱埠椭苓叺貐^(qū)發(fā)展起來(lái)的，是為英國(guó)人的口味而制作的。
有些咖喱食譜在英國(guó)出現(xiàn)的時(shí)間比法國(guó)的紅葡萄酒還要長(zhǎng)。
I’ve heard Scottish Indian food is it’s own category all on its own.
我聽(tīng)說(shuō)蘇格蘭印度菜有自己的特色。
Some Indian curry dishes aren’t authentic Indian curry dishes. Some were created by the British to suit their (more meaty) requirements, and still eaten there today.
一些印度咖喱菜不是真正的印度咖喱菜。有些是英國(guó)人為了滿足他們(更多肉)的需求而創(chuàng)造的，至今仍在那里食用。
It wasn't until my teenage years that I was introduced to Indian curries. I just thought Japanese curry was the standard. I love all versions but Japanese curry holds a special place in my heart! I always have a stockpile of Golden Curry in the pantry
直到我十幾歲的時(shí)候，我才接觸到印度咖喱。我還以為日式咖喱是標(biāo)準(zhǔn)的呢。我喜歡所有的版本，但是日本咖喱在我心中占有特殊的位置!我總是在食品柜里儲(chǔ)備一些金色的咖喱
Funny story.. I was traveling in Japan and I met this extremely awesome German guy. He had been to Japan a bunch of times and was showing me around some cool spots in Tokyo. He said there was this amazing curry place we had to try, I think it was Coco Ichibanya. I don't mind curry so I said sure. We go to the place, order some dishes and tuck in. He is LOVING it. "It's nothing like regular curry is it?! It's so much better!". All I taste is completely fine but regular curry like I've had a million times before in the UK. I just smiled.
有個(gè)有趣的事……我在日本旅行時(shí)遇到了一個(gè)非常棒的德國(guó)人。他去過(guò)日本很多次，帶我參觀了東京一些很酷的地方。他說(shuō)有一個(gè)很棒的咖喱店，我們必須嘗試一下，我想是Coco Ichibanya餐廳。我不介意咖喱，所以我說(shuō)沒(méi)問(wèn)題。我們?nèi)チ四莻€(gè)地方，點(diǎn)了一些菜，大吃起來(lái)，他很喜歡，“它一點(diǎn)也不像普通的咖喱，是嗎?”“這樣好多了!”我吃的都很好，其實(shí)只是普通的咖喱，就像我以前在英國(guó)吃過(guò)的一樣，我只是對(duì)他笑了笑。
Did it taste like chip shop curry? Katsu curry reminds me of it
它嘗起來(lái)像薯?xiàng)l店的咖喱嗎?咖喱讓我想起了它
Most curry I've had in Japanese restaurants (in the pacific northwest) doesn't have that traditional curry flavor that people associate. It's more of a mild sauce, not bad but not what you'd expect.
我在日本餐館吃過(guò)的大多數(shù)咖喱都沒(méi)有人們聯(lián)想到的那種傳統(tǒng)咖喱味，這是一種溫和的醬料，味道不錯(cuò)，但不是你想的那樣。
I had curry in Japan, in a local place, and it was indeed mild and different to what an Indian restaurant will serve me in Europe (never been to India). But it was still a nice thing to have, a familiar dish in a sea of weird things.
我在日本當(dāng)?shù)爻赃^(guò)咖喱，味道確實(shí)很清淡，和我在歐洲(從沒(méi)去過(guò)印度)的印度餐館吃的不一樣。但這仍然是一件美好的事情，在一大堆奇怪的東西中有一道熟悉的菜。
Maybe it was adapted to that region's tastes, like how american chinese food is really sweet?
也許是為了適應(yīng)那個(gè)地區(qū)的口味，比如美國(guó)的中國(guó)菜真的很甜?
The best Indian food I’ve ever had was at a British Indian cafe in Tokyo. I still dream of it.
我吃過(guò)的最好的印度菜是在東京的一家英印咖啡館，我仍然夢(mèng)想著它。
In the UK curry is so popular that I forget that it is Indian. Curry restaurants (curry houses) outnumber any other cuisine at least 1:5 where I live {that's a good thing).
I am always surprised as a Brit abroad (in Europe) at the lack of Indian food (the tastiest food),.
在英國(guó)，咖喱太受歡迎了，我都忘了這是印度菜了?？о蛷d比其他任何菜式的餐廳都多，在我住的地方至少1:5(這是一件好事)
作為一個(gè)在國(guó)外(在歐洲)的英國(guó)人，我總是對(duì)印度食物(最美味的食物)的缺乏感到驚訝。
That's hilarious because the national dish of Japan is basically curry rice
這很好笑，因?yàn)槿毡镜膰?guó)菜基本上就是咖喱飯
Pretty much the same for Britain too.
英國(guó)的情況也差不多。
There was a while religion that spread from India to japan much befor that
在那之前有一段時(shí)間，宗教從印度傳到了日本
But mostly because it was a cascading effect where Japan got to adopt it because China and Korea adopted it first. If the Chinese and Koreans didn't adopt Buddhism there was basically no chance for Buddhism to take hold in Japan. There's a reason you don't really see ethnic Japanese Hindus.
但主要是因?yàn)檫@是一種連鎖效應(yīng)，因?yàn)橹袊?guó)和韓國(guó)首先采用了它，日本才采用了它。如果中國(guó)人和韓國(guó)人不接受佛教，基本上就沒(méi)有機(jī)會(huì)在日本扎根。因此你沒(méi)有真正看到日本的印度教徒是有原因的。
Just got a Japanese curry place in my town. It is a hearty and delicious meal. it’s really good.
我鎮(zhèn)上剛開(kāi)了家日式咖喱店。這是一頓豐盛可口的飯菜。非常好。
And now somehow in Britain, Japanese style curry is served by Chinese restaurants.
如今，不知何故，在英國(guó)，中國(guó)餐館也開(kāi)始供應(yīng)日式咖喱了。
I wonder how it ended up in Thailand, Thai red curry is my fav curry.
我想知道它是怎么在泰國(guó)結(jié)束的，泰國(guó)紅咖喱是我最喜歡的咖喱。
Thailand has always been in the Indosphere, the region of the world dominated by Indian influence. Their writing system even comes from India.
泰國(guó)一直處于印度圈，即由印度主導(dǎo)的世界區(qū)域。他們的書(shū)寫(xiě)體系甚至來(lái)自印度。
Yellow curry (with tofu, sweet potatoes, and regular potatoes, sometimes with various other veggies) is my ultimate comfort food. A local Thai place that I've frequented for years makes the best bowl of yellow curry. I also buy large containers of curry paste to make it at home and while it's not as good as at the restaurant, it still tastes great and is fairly simple to make.
I'm under the impression that Thai curries are different than the India-originating curries that people usually associate with the word, though. What we call "Thai curry" is called "kaeng" in Thailand, while they reserve the word curry (kari) for Indian-style curries.
黃咖喱(加上豆腐、甘薯和普通土豆，有時(shí)還加上各種蔬菜)是我的終極安慰食物。我多年來(lái)經(jīng)常光顧的一家泰國(guó)當(dāng)?shù)夭宛^做的黃咖喱最好吃。我還買(mǎi)了大盒的咖喱醬在家里做，雖然不像在餐館做得那么好，但味道很好，做起來(lái)也相當(dāng)簡(jiǎn)單。
我的印象是，泰國(guó)咖喱和人們通常聯(lián)想到這個(gè)詞的印度咖喱不同。我們所說(shuō)的“泰國(guó)咖喱”在泰國(guó)被稱為“kaeng”，而他們保留的詞咖喱(kari)，是印度風(fēng)格的咖喱。
Japanese curry is my favorite
日本咖喱是我的最?lèi)?ài)
I mean, India is western to the Japanese
我的意思是，印度對(duì)日本來(lái)說(shuō)是西方的國(guó)家
Rather Japan adjusted the spice blend to suit their mild palette since indian curry was way too strong.
相反，日本調(diào)整了香料的混合以適應(yīng)他們溫和的調(diào)味，因?yàn)橛《瓤о伊恕?/b>
There's a pretty good chance that it was already adjusted for a milder palette by the British as modern curry powder is a British invention for just that purpose. It's also an often used ingredient in Japanese Curry.
很有可能，英國(guó)人已經(jīng)將咖喱粉調(diào)整為一種溫和的味道，因?yàn)楝F(xiàn)代咖喱粉正是出于這個(gè)目，并且由英國(guó)人發(fā)明的。它也是日本咖喱的常用配料。
No, the British simplified and adjusted it, creating curry powder and the idea that "curry" was a distinct dish rather than just a word for "sauce". The result of that was then introduced to Japan, which is why Japanese curry tastes a lot like the curry sauce you get in British chip shops.
英國(guó)人簡(jiǎn)化和調(diào)整了它，創(chuàng)造了咖喱粉，并認(rèn)為“咖喱”是一種獨(dú)特的菜肴，而不僅僅是“醬”。創(chuàng)造出來(lái)的咖喱粉被引入了日本，這就是為什么日本咖喱嘗起來(lái)很像你在英國(guó)薯片店買(mǎi)到的咖喱醬一樣。
The title isn't quite right in saying "Curry in Japan is categorized as a Western dish." As the wiki page says, it was categorized as a Western dish. It very much is not anymore as it's been adapted so much since being introduced to the country. It's considered to be one of Japan's national dishes.
標(biāo)題說(shuō)的“咖喱在日本被歸類(lèi)為西方菜肴”不太對(duì)。就像維基百科上說(shuō)的那樣，它被歸類(lèi)為一種西餐。自從它被引進(jìn)這個(gè)國(guó)家以來(lái)，它已經(jīng)被改編得很好了。它被認(rèn)為是日本國(guó)菜之一。
Go to Japan. Curry is absolutely considered a Japanese dish, and it's fucking everywhere.
去日本，咖喱絕對(duì)是日本菜，到處都是。
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If you order Mexican food in Japan, they substitute curry for chiles. Spicy is spicy, but there's twenty words for "salty." Japan, don't ever change.
如果你在日本點(diǎn)墨西哥菜，他們會(huì)用咖喱代替辣椒。“辣”就是“辣”，但是“咸”有二十個(gè)字，日本，永遠(yuǎn)不會(huì)改變。
Japanese Curry recipes are delicious. Entirely different taste from Indian/Pakistani recipes. I’m a huge fan.
That being said, I’ve never had it served from a restaurant, only ever made it myself.
日本咖喱很美味。完全不同于印度/巴基斯坦的味道。我是日本咖喱的超級(jí)粉絲。
話雖這么說(shuō)，但我從來(lái)沒(méi)有在餐館里吃過(guò)，只是自己做過(guò)。
I've joked before that Japanese curry is making a basic stew then throwing in some curry roux at the end...
我以前開(kāi)玩笑說(shuō)日本咖喱只是做基本的燉菜，然后在最后放一些咖喱面粉糊…
I mean, with it being Japan, aren't all non-Japanese dishes Western dishes?
我的意思是，既然是日本，那么所有的非日本菜不都是西方菜嗎?
Well... the whole entire world is west of japan
嗯…整個(gè)世界都在日本的西邊
It shouldn't be called as curry at all as it's really a different thing.
它不應(yīng)該被稱為咖喱，因?yàn)樗峭耆煌臇|西
Well Japan is Eastern most country, it kinda makes sense.
日本是最東方的國(guó)家，這有點(diǎn)道理
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Maybe that's because India is west of Japan?
也許是因?yàn)橛《仍谌毡镜奈鬟?
I'd argue that at this point Japanese curry is so divorced from Indian curry as to be an entirely unique food stuff. Pretty sure if you served Japanese curry to just about anyone on the subcontinent they'd ask what it was, and then ask for some spice.
在這一點(diǎn)上，我認(rèn)為日本咖喱與印度咖喱是彼此分離的，以至于成為一種完全獨(dú)特的食物。我敢肯定，如果你給印度大陸上的任何人提供日式咖喱，他們會(huì)問(wèn)你這是什么，然后問(wèn)你要一些香料。
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It’s amazing and indeed tastes very western
日本咖喱味道非常棒，嘗起來(lái)確實(shí)很西方化
Curry is considered a western dish in India as well
There are Koftas and Masalas based dishes that the west would call "curry" though.
咖喱在印度也被認(rèn)為是一種西方菜肴
不過(guò)，有一些以印度混合香料為基礎(chǔ)的菜肴，西方人稱之為“咖喱”。
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japanese curry takes 3 days to make and uses apple and banana.
日本咖喱需要3天的時(shí)間來(lái)制作，使用蘋(píng)果和香蕉。
That really depends on the recipe; most don't take that long at all.
I've made a Japanese curry roux (the block you can just buy at a Japanese grocery store, if you're not insane like me) from scratch. My recipe used an apple but not a banana (also heavy cream, an onion, tons of spices,etc.), and it only took a few hours.
I don't make it anymore (why waste hours when you can buy something just as good?) ... but the point is you can make curry 100% from scratch in 3 hours, not 3 days.
這取決于食譜;大多數(shù)根本不用花那么長(zhǎng)時(shí)間。
我剛開(kāi)始做日式咖喱面粉糊(你可以在日本的雜貨店買(mǎi)到)。我的食譜用的是蘋(píng)果而不是香蕉(還有濃奶油、洋蔥、大量香料等)，而且只花了幾個(gè)小時(shí)。
我已經(jīng)不再做了(既然你能買(mǎi)到同樣好的東西，為什么還要浪費(fèi)時(shí)間呢?)但關(guān)鍵是你可以在3小時(shí)內(nèi)完成咖喱的制作，而不是3天內(nèi)。
I like Japanese curry more than Anglo-Indian. My English relatives would kill me if they knew
比起印度咖喱，我更喜歡日本咖喱。如果我的英國(guó)親戚知道了，他們會(huì)殺了我
And japanese curry is awesome.
They have breakfast diners that mainly serve beef and curry. It was my favorite thing to eat while I was there.
日本咖喱也很棒。
他們的早餐主要供應(yīng)牛肉和咖喱。這是我在那里時(shí)最喜歡吃的東西。