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The wonderful thing about food is that it creates memories on multiple levels, through sight, smell and taste. When you encounter an exotic spice like curry for the first time, the experience is likely to be unforgettable. Zojirushi would like to take you on a sensory journey to the Far East, to 3 very different and distinct curry flavors from Japan, India and Thailand. These recipes will curl your tongue and capture your nostrils!
Curry, which originated in the Southeast Asian countries and in particular India, is traditionally a complex selection of many spices and herbs that are mixed precisely and added at different times during the cooking process. The curry formula is sometimes a closely guarded family secret. Our Zojirushi curries are much less complicated, and the all-important rice that is essential to enjoying a good dish of curry is easily steamed with our foolproof rice cookers.
Our classic "Karei Rice"--a popular curry dish that you can find anywhere in Japan. Sold in convenience stores, on trains, at baseball stadiums, etc. Zojirushi shows you how to make it from scratch!
See this recipe
From Southwest India comes our version of this tangy curry from Goa. Serve with basmati rice for a genuine exotic dish!
See this recipe
The Thai green chile is what gives this curry its name and its super hotness. Are you ready for the challenge? Don't say we didn't warn you! Serve with Jasmine rice.
See this recipe
Wow! A healthy pie that's yummy and non-dairy! If you're a pie lover, this is a must-try!
See this recipe
The curries featured this month are only 3 of hundreds of variations that are found in Southeast Asia, but they are probably the most well-known and most popular among curry lovers in the West. Indian curry, where it all started, is actually so diverse and complex with its use of spices and ingredients that it is almost impossible to count its numbers. With so many different flavors and kinds, from fried and dry to a soupy style, the entire cuisine is often referred to as “curry”, mainly because of the international popularity of “Curry Powder”. Largely a Western concoction, curry powder evolved when the British brought home Indian masala, the original spice mix.
JAPANESE CURRY is probably the mildest of the 3 curries, although you can still see diners mopping their foreheads when they're eating! It is also usually thicker and can be customized to include all kinds of vegetables and all kinds of meats. A thinner, soupier version is used to make a dish with udon noodles, and a thicker paste is used to make a curry filled snack bread. There is also "dry curry", which is basically curry flavored fried rice. Most home cooks use commonly found curry roux out of the box to make curry at home, so our Zojirushi exclusive recipe this month is indeed a treat--the real deal made from scratch!
INDIAN CURRY, believe it or not, is England's national dish! Not Fish & Chips as you might expect. In fact, it is so popular they will be celebrating their 18th annual National Curry Week this year from October 12th to 18th. Organized to raise funds for many of England's hunger related charities, curry fans hit the more than 10,000 Indian restaurants all over the country during curry week to participate in special eating events, contests and raffles, etc. to promote world hunger awareness. Brits spend 5 million pounds a day (almost $10M) in Indian restaurants--who knew?
THAI CURRY, a soupy dish when compared to Japanese or Indian curry, can be divided into either water based or coconut milk types. We Westerners are most familiar with the coconut Thai curries, where the coconut milk helps to offset the tremendous heat of their spices. The water based curries tend to be even spicier, cooked with fish, and are also known as sour curries because of the sour fruits and tamarind which are used. Thai curry is also named by their various colors--green, red, yellow, or orange, based on the chili paste used to cook them.
With a dish as powerfully flavorful and fragrant such as curry, the accompanying staple has to be perfect--in many ways it may be as important as the main dish. Each of our curries, native to their countries, is usually eaten with the type of rice that is native also. They vary in texture, shape, and taste, but all can be easily cooked to perfection, the way they were meant to be, with the help of a Zojirushi rice cooker.
JAPANESE SHORT GRAIN is what is normally eaten with Japanese curry. Also known as "sticky rice" among Westerners, this is also the type of grain used to make Japanese sake. With the advent of the modern rice cooker that can be set on timer to cook rice before getting up in the morning, it isn't uncommon for rice to be eaten at breakfast as well as throughout the day by many Japanese families. The Japanese love their rice!
BASMATI is the fragrant, long grain variety of rice that is common to most Indian, Pakistani and Middle Eastern cuisine. Each grain contains high concentrations of essential oils that release a pleasing fragrance, with no special preparation other than boiling in plain water. Basmati grains are long and thin and do not stick together. Aside from curry, meat stews and sometimes meat or vegetable cutlets are also served over a bed of Basmati rice.
JASMINE rice is native to Thailand and highly prized for its naturally occurring fragrance when cooked. Similarly long grained like Basmati but slightly stickier and with a distinctive jasmine fragrance, this rice can also be found in Laos, Cambodia and Southern Vietnam.
As the world gets smaller, we have all become fans of international cuisine. With a Zojirushi rice cooker, you can cook different types of rice to its best texture and taste just by selecting the right menu setting.
More about Rice & Rice Cookers:
Thai Green Chicken Curry
Chicken Vindaloo
(Indian Chicken Curry)

Zojirushi Lunch Jars and Food Jars are ideal for thick soups and stews like curry. Try our recipes this month and take them out for a lunch or picnic. When you're ready to eat, enjoy a hot meal wherever you are! Don't forget to pre-warm your containers with hot water before you pour in your food; it helps to keep it warm longer!
See all Stainless Steel Lunch Jars & Food Jars:
Easy-to-read orange colored LCD control panel with Clock and Timer functions
Detachable and washable stainless steel inner lid
Black thick spherical inner cooking pan
Accessories include rice spatula, spatula holder and measuring cup
Check out our category pages on the Zojirushi website.
New updates have been added!
What do Yogurt, Kimchee and Miso have in common? They all get their delicious flavor from a fermentation process and each is a traditional favorite in their native country. Stay tuned for next month’s issue to learn more!