Food crosses borders easily, and the western dishes adapted by Japanese cooks called yōshoku offer some tasty examples. I take one of my favorite, Japanese-style curry, around the world to gather a few more flavors for a completely inauthentic but tasty bowl of rice and gravy.
The British brought curry to Japan 150 years ago, and the navy began serving it regularly to help prevent beriberi, a debilitating vitamin B deficiency often caused by a diet heavy on white rice. The simple stew of potatoes, carrots, onions, and sometimes meat in a roux-based sauce flavored with curry powder became so popular it’s considered a national dish.
Put a pin in your calendar for Friday, April 29th! We’ll be popping off in the parking lot to celebrate new-release wines from Landmass and tasty lil’ sea snacks from Chef Sara Hauman’s Tiny Fish Co. 5pm-???
