I am making a twist on Japanese curry this Sunday. I did not want to use the commercial curry cubes that most recipes for Japanese curry call for. Looking on-line at some recipes for Japanese curry spice blends, I created my own blend.
A family recipe blog
TagsAmerican cuisine avocado baby spinach baking balsamic vinegar barbecue barbecued chicken biscuits braising bread breakfast cabbage Cal-Mex cuisine California cuisine carrots carrot salad cauliflower chicken chicken soup chili chilies Chinese cuisine chocolate Claudia Lueck cooking corn crackers cucumber dessert dinner eggs family recipe food garlic Greek cuisine green beans green onions ham Indian cuisine Italian cuisine Japanese cuisine Ketogenic diet leeks leftovers lemon Marmalade Mexican cuisine Middle Eastern cuisine Moroccan cuisine mushrooms napa cabbage orange ovo-vegetarian pesco vegetarian Philosophy of Cooking pork potatoes Ras el Hanout recipes rice salmon Sichuan sichuan pepper soup Southern cooking Spanish cuisine spanish tapas spinach teriyaki sauce thanksgiving tomatoes Travelog vegan vegetable side dish vegetarian