Remember Japanese curry focuses on maximize Umami - Deep Flavor - made from Dashi, so many kinds of spices more than Indian curry, and their own secret (and surprising!) ingredients. (Basically Indian curry forces on the taste of ingredients with curry flavor made from oil, spices and meat and / or vegetables). So, roughly explaining, the key concept of Japanese curry is “deep and complex flavor with healthiness (less oily)”. Many kinds of techniques only using for Japanese curries are existed, for example, simmering curry roux at least for a couple of hours and then keep it overnight for packing UMAMI to roux, meats and veggies, dashi made from Japanese bonito, kombu kelp and shiitake mushroom from specific area in Japan, making caramelized onion by only grilling for a couple of hours, blending more than 15 spices such as Turmeric, cumin, coriander etc… to make crispy smell and complex flavor. (There is more and more!)
This will be a new food experience for you, and we believe it will change your thought of what the curry is!