How to Make From-Scratch Japanese Curry That's Bet...

How to Make From-Scratch Japanese Curry That’s Bet…

[Photographs: Vicky Wasik unless otherwise noted] “The Japanese, who are probably the world’s greatest culinary aesthetes, don’t hesitate to serve a greenish-yellow glutinous mess over their rice and label it ‘curry.’” And thus Madhur Jaffrey, in An Invitation to Indian Cooking, cut down Japanese curry with the swiftness of a samurai sword. To be fair, […]

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