Japanese, Korean, and Indian Curry - Flavors and Ingredients Compared
Curry is a popular dish all around the world, but each country has its unique take on it. In this article, we will compare Japanese, Korean, and Indian curry to see how they differ from each other in terms of taste, ingredients, and preparation. Aspect Japanese Curry Korean Curry Indian Curry Base Roux-based Powder-based Sauce-based Spice Level Mild Mild to medium Mild to hot Sweetness Level Sweet Sweet Variable Vegetables Carrots, potatoes, onions Potatoes, carrots, onions, sweet potatoes, peas, beans Tomatoes, onions, garlic, ginger, eggplant, okra, potatoes, spinach Spices Used Turmeric, cumin, coriander, cinnamon Turmeric, cumin, chili powder, black pepper Turmeric, cumin, coriander, ginger, cardamom, cinnamon, cloves, nutmeg Flavor Profile Sweet, savory, mild, rich Mild, sweet, slightly spicy Spicy, rich, tangy, flavorful Serving Style Served with rice and pickles Served with rice and banchan (side dishes) Served with rice, bread