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I don't believe Japanese curry has any corn starch in it. That would be just wrong. Maybe you are thinking of potato starch and rice flour.
For me I just like the sweet, mild flavor of Japanese curry. On the other hand I don't like Indian curry at all. I can't even stand the smell of that.
I've seen recipes with corn starch and have tasted what I thought was corn starch in the past, but now you have me questioning what's an authentic recipe (if there is any) for Japanese curry!
And that's fair about Indian curry. I happen to love it (and I have had some of the best Indian curry I've had in Japan believe it or not). I have found that many who love Japanese curry tend to not like Indian curry, though this is all anecdotal.
may be you like Japanese curry because it is not really curry,like American meatloaf made by Japanese housewives.
What goes into curry dish is curry for the curry flavor,tumeric for the color,red pepper for making it hot,Indians use potato,Thai use tapioca,Burmese and INDONESIAN use coconut,and Chinese and Japanese use cornstarch.
some folks said they are allergic to curry,it may not be curry,it could be coconut.
I've seen recipes with corn starch and have tasted what I thought was corn starch in the past, but now you have me questioning what's an authentic recipe (if there is any) for Japanese curry!
And that's fair about Indian curry. I happen to love it (and I have had some of the best Indian curry I've had in Japan believe it or not). I have found that many who love Japanese curry tend to not like Indian curry, though this is all anecdotal.
If it has corn starch, I'm pretty sure it's not authentic. I just looked online at some of the popular brands of Japanese curry mixes, and these are the common ingredients that I found. This list is a combination of ingredients from several mixes. So not all the ingredients are in every mix, but I think this list is pretty comprehensive.
may be you like Japanese curry because it is not really curry,like American meatloaf made by Japanese housewives.
What goes into curry dish is curry for the curry flavor,tumeric for the color,red pepper for making it hot,Indians use potato,Thai use tapioca,Burmese and INDONESIAN use coconut,and Chinese and Japanese use cornstarch.
some folks said they are allergic to curry,it may not be curry,it could be coconut.
It's Japanese curry, the #1 most popular food in Japan, and it uses potato starch, not corn starch.
I like both Indian and Japanese curry, and I don't care what kind of starch is in it--corn starch, potato starch, tapioca, whatever--but the curry I had in Japan was not what I would call sweet and mild. It was definitely on the hot/spicy side.
I like both Indian and Japanese curry, and I don't care what kind of starch is in it--corn starch, potato starch, tapioca, whatever--but the curry I had in Japan was not what I would call sweet and mild. It was definitely on the hot/spicy side.
Japanese food should never, never, never be hot and spicy. I realize that most people like hot and spicy. So they will put hot sauce on anything and everything, but doing that to Japanese food is just messed up. Just saying.
Japanese food should never, never, never be hot and spicy. I realize that most people like hot and spicy. So they will put hot sauce on anything and everything, but doing that to Japanese food is just messed up. Just saying.
"Never, never, never," whatever, but I ate curry in Japan in bars and curry houses and it was not sweet and mild.
So I guess they did not consult you for advice on how to cook their food.
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That's a good one. I'd say Japanese rice curry. So simple, so cheap, so good. 
