What is Japanese Curry?

When I did the Hollywood Farmers Market, I would get this question all day. "No, there's no coconut milk in it." "No, it's not green."  I would usually answer, "It's actually brown and has the consistency like gravy!" Here's why.

 Popular in all Japanese households, it was introduced by the British (while India was under British colonial rule) sometime during the late 1800s.  Japanese military officials dealing with vitamin deficiencies among soldiers realized it was the lack of wheat in a mostly white rice diet. The way to get soldiers to consume more wheat was to thicken the sauce with a roux or a flour based thickening method. Of course served with rice. 

Naturally, over time different regional varieties did emerge but the foundation of the sauce being curry powder and tomato base. And even within regions, there are household recipes. The one I make uses apples and lots of caramelized onions among other stuff (I can't tell you all my family secrets!). My mom would cook a giant pot and we would eat it for dinner. It would then sit on the stove over night (room temp) and then, "click!" back on for breakfast....and then repeat for lunch until the pot was all gone.

Being a professional, I probably shouldn't test the resilience of your stomachs to food sitting out at room temperature for days on end. Sure it won't be just like mom's recipe but it's pretty darn close. Come try the mama Hashi beef curry next month and see for yourself!

tickets now on sale

Tickets are now on sale for the September "End of Summer" bash. My absolute favorite time of the year for produce is right now so I'd like to use as much of it as possible before it's gone.  The corn on the cob from the "Picnic Night" was such a hit, I'm going to bring it back because that corn was SO DARN GOOD and it'll be gone before we know it. 

I'm also going to be using the amazing Umi Organic noodles once again for the hiyashi chuka ramen. Hiyashi means "cold" and chuka, "Chinese."   It basically involves a load of summer veggies mounded on a pile of noodles and a sweet and tangy tare poured over the top.  There's usually some kind of protein involved like ham or char siu pork but I'm going to keep it simple this time around with some marinated chicken.  Trust me, it'll be delicious!

Oh, and as a reminder, kids are always welcome. Little ones (under 6) are free because we all know that most kids barely eat anything and they usually eat off your plate. If you have a food-loving kid eater, let's just say you can pay their age via honor system when you show up. Just let me know so I can get you seated comfortably.  I want these dinners to be family friendly because I feel like it's just as important that the kiddos can experience what I was able to eat growing up! 

Sold out!

Tickets are gone for monday but the new menu for next month is up under the "menu" section.  I'm sad that summer is coming to an end because that means all my favorite fruits and vegetables are going to be going away with it. the "end of summer" menu features dishes you can only really eat when the summer harvest is available so really take advantage of this one. 

 I still get sad every saturday I can't be around my hollywood farmers market family but it is going to be nice to know that this winter I'll be able to cook up some heartier dishes for you all in the comfort of a kitchen and not under a tent in the rain. I'll have to bring back the curry....maybe with some katsu this time?