Cindy Hamilton wrote:

> On Sunday, February 25, 2018 at 2:27:03 AM UTC-5, dsi1 wrote:
> > On Saturday, February 24, 2018 at 10:32:06 AM UTC-10, graham wrote:
> > > I made curry for last night's dinner with enough for a further
> > > three meals. Later in the evening, after it cooled, I transferred
> > > it to a glass dish to store it in the fridge. I picked up the
> > > glass lid and it slipped out of my hand and "mortally" damaged my
> > > favourite coffee mug. I checked the lid and there was a place
> > > where it was chipped but I couldn't be sure whether it was
> > > historical or not. Result? Three meals binned!
> > > Graham
> >
> > My condolences for your loss. The Hawaiians know the value of curry
> > and eat a lot of curries. It's a comfort food over here. Back in
> > the old days, there was beef curry stew. My future wife and I would
> > buy a Hawaiian curry stew plate lunch from the lunch wagon when we
> > were going to the University of Hawaii. We'd sit on the grass and
> > share it. It is something we'll remember to the end. In the early
> > 80's Japanese style curry houses begin to pop up around here and we
> > really dug that. The later decades would find Thai/Vietnamese
> > curries becoming popular. The one curry that never because popular
> > over here is Indian style curry. Why is that? Beats me.
>
> Because it's spicy. Japanese curry is bland.
>
> Incidentally, the word "curry" comes from a Hindi word, so Indian
> style is the original.
>
> Cindy Hamilton

Hi Cindy,

I agree that most Japanese Curries are of a medium heat (or mild) but
it also varies a bit by region. Since I lived on Kyushu, many of the
foods had a fair Korean influence.

One of the things I really liked was the Japanese version of KimChee.
Now that takes a little explaining. They make one that can't be told
(by me at least) from the ones in Korea, but they add other types that
we called 'fresh KimChee' (not fermented, just wilted in salt water
then lightly rinsed to leave some of the salt on). It tends to be
milder spiced and has a background hint of a little vinegar someplace
(not much, just a touch). Think of it as a little bit of a cross
between pickled vegetables and Korean KimChee. Tends to mix in other
colors.