Now, Curry and rice is a signature home-style cooking in Japan. Japanese curry might not like you would expect from Indian curry. It is mainly made of curry powder, flour, and oil for the roux and served with various kinds of vegetables and meat. Some might say it is not as spicy as the Indian, but flavorful as much that it boosts your appetite to eat more rice. Rice and Curry are married and unseperatable forever.
Today the modern style curry has more intricate mixture of spices. Back in the 1950s, the lighter Jindai curry was more suitable for children and quite popular at home. As the solid curry roux was available at local grocery stores in the 1960s, the cooking methods became less common but still remains in a few homes as a Granma’s style!