All about JAPANESE CURRY

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ees.secret recipes * Number of people surveyed: 204 peoplePopular seasons for eating currySummer21.6% (44 people)Autumn3.4% (7 people)Winter4.9% (10 people)All year round69.6% (142 people)Spring0.5% (1 person)People who responded that they “eat all year round” topped the chart, followed by those who eat most often in summer. People tend to eat more curry in summer, because curry has appetite stimulating effect.Preferred secret ingredients(up to 3 selectable)There were about 110 types of responses. Sauces and milk that add richness to taste were popular. There were also unique responses, such as wine, garlic or pinapple. There were also noticeable responses such as cumin, much expected of a manufacturer of spices.1st: Sauce (oyster, Worcestershire, etc.)2nd: Milk3rd: Chocolate4th: Soy sauce5th: Instant coffee6th: Garlic7th: Chutney8th: Honey9th: Ginger10th: Fresh creamPopular time for eating curryBreakfast2.0% (4 people)Lunch36.2% (74 people)Dinner59.8% (122 people)Late night snack2.0% (4 people)The top response was eating curry for dinner. A family sitting together for dinner, eating curry is a standard image that comes to our mind. Lunch was popular after dinner. Curry seems to be popular in Japan as fast food for workers.Particular preferences forspecial preparation methods• Fry the onion for an extended period of time, fry the vegetables thoroughly, and simmer.• Take the time to puree, mince, and chop your ingredients.• Add starter spices such as cumin seeds first.• Use herbs such as allspice and bay leaf to cut the smell of meat.• Stew meat and large vegetables in a pressure cooker. Dry cooking in an electric pressure cooker works too.• Use whole tomatoes instead of adding water.• Make pepper rice.• Fry your ingredients with curry powder.• Boiling meat with carbonated water instead of water will soften ingredients.There weremanyanswers16