08:27 Jul 20, 2010 |
Japanese to English translations [Non-PRO] Cooking / Culinary / food products | |||||||
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| Selected response from: KathyT Australia Local time: 21:27 | ||||||
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Summary of answers provided | ||||
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3 +5 | curry roux |
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4 | curry roux |
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curry roux Explanation: Curry sauce (カレーソース karē sōsu?) is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour and oil, along with other ingredients, to make roux (ルー rū?); the roux is then added to stewed meat and vegetables, and then simmered until thickened. Adding potatoes to curry sauce was introduced by William S. Clark of the Sapporo Agricultural College, due to rice shortages at the time. In Japanese homes, curry sauce is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oils and various flavourings. Ease of preparation, and the wide variety and availability of instant curry mixes, has made curry rice very popular, as it is very easy to make compared to many other Japanese dishes. Pre-made curry is available in vacuum-sealed bags that can be reheated in boiling water. Instant curry roux was first sold in powder form by House Foods in 1926, and in block form by S&B Foods in 1956. In 2004, Japanese domestic shipments of instant curry roux for household use was 676 billion yen.[citation needed] Market share was captured almost entirely by House Foods (61%), S&B Foods (28%) and Ezaki Glico (10%). Reference: http://en.wikipedia.org/wiki/Japanese_curry |
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