Part 2/7:
Kevin introduces curry as a global dish, present in nearly every cuisine around the world. From its origin in India, brought to Japan in the 1800s, to the myriad adaptations seen today, curry exemplifies culinary adaptation and cultural exchange. He highlights how curry acts as a unifier, offering a shared culinary experience despite regional differences.
A Japanese Perspective: Mildness and Sweetness
In Japan, curry is traditionally mild and thick, tailored to local palates that favor sweetness over spice. Kevin visits a bonsai nursery—symbolic of Japan’s aesthetic and meticulous approach—to set the scene for making Japanese curry. He notes that Japanese short-grain rice complements this sweeter, milder curry, creating a comforting, accessible dish.