I wonder why curry is so delicious.

Recently, I asked a nameless person about the house’s pro quality, and after trying it out, I got really hooked!

Just microwave the pork and put it on top, and it’s delicious.

It’s because it’s delicious.

Normal ones are usually tastier than the fancy ones.

There’s a saying that if you’re making a “dark pot” dish, you can somehow manage by adding curry roux.

The recipe for delicious cheap curry that was introduced by Vamp-sama on Sunred, which can be made in just a few minutes, is amazing.

Still imitating.

>>7

In which volume is it?

Why do you think curry is delicious?

>>8

Meat fat!

Spice!

Saltiness!

Since it’s cooked in a large pot for oil simmering, ready-made curry tends to be tastier than a small individual pot of curry powder.

Unreasonable

Because it’s brown.

It seems to be the most delicious in the world.

It’s amazing that even someone like me, who is bad at cooking, can make it and it still tastes good.

Is there anyone who can make it taste bad?

Retort pouches have become so convenient that you can just microwave them instead of using hot water, and it’s making people more and more lazy…

Curry powder can be used to make anything edible.

I remembered that the essential supplies for a survival mercenary were a joke in Samurai Spirit.

It’s cheap, delicious, and has a lot of flavor varieties; instant curry is amazing!

In actual world rankings of delicious dishes, Japanese-style curry often ranks high as a popular dish in Japanese cuisine.

Other popular Japanese dishes include tonkotsu ramen and sushi.

However, there are indeed some cheap retort foods that are bad… I was surprised.

Isn’t 5 packs for 398 cheap?

It’s probably not 3980 yen.

>>22

You can normally find it at drugstores.

Expensive curry is also delicious.

There are also curry shops with long lines.

I remembered when my Nepali colleague said they would serve curry, and then I was served solid curry.

Like a raisin.

If you avoid the bad-tasting seasonings from Hachi and Topvalu, you generally won’t go wrong.

Commercial curry is good, isn’t it…

I always stock up on Hachi’s extra spicy.

Well, I add soy sauce and chili pepper when I eat.

You can easily make curry that you can’t eat without adding a lot of salt.

>>29

This is definitely not good; it’s as if my body is clearly reacting with rejection, saying that eating it will kill me.

>>29

I once saw an Indian curry recipe that had a lot of salt, and when I tried it, it turned out just as expected.

I wonder if they prefer it with a lot of salt over there.

Adding mango chutney to the mildly spicy roux that markets itself with a hint of spice makes it just right.

There was a time when the Vietnamese ready-to-eat curry was a total miss.

Curry is delicious even with cheap ready-made packs.

I’ve never had curry that was ridiculously delicious instead…

If you add too many unnecessary things, it surprisingly becomes a murky and unappetizing curry…

I can make curry with anything at any time because I have spices at home.

Inaba’s Thai curry was impossible for me at first, but now I like it.

Honestly, sometimes curry that is overly elaborately crafted can be a bit off… It’s fine with a regular price.

I’m keeping the 4-pack for 320 yen because it lasts long and is convenient to use.

Sometimes I mix in some noodle soup base and use it for dipping soba or udon.

Speaking of which, there was a time when canned Thai curry was trending on the bulletin board.

>>38

I’m still eating only green curry.

Inaba is amazing.

Today I bought yuzu curry and strawberry curry at the roadside station.

I’m looking forward to eating one of them tomorrow.

It’s better not to buy cheap retort pouches that aren’t from major manufacturers, as some of them taste bad.

>>40

The aroma of the spices is amazing, but the taste is like, what is this…?

About 300 yen should be enough.

>>41

The 300 yen retort curry is around above average to medium, isn’t it?

>>50

300 calories per meal is a light reward meal.

>>58

Based on what criteria…?

I understand the feeling of being turned off at first glance because curry that looks bad really is bad.

To someone who doesn’t know, the appearance of curry rice doesn’t really seem like food color… that’s a feeling I kind of forgot about.

I can generally eat any kind of curry, but for some reason, I don’t really like Bon Curry.

I wonder what this is… I want to enjoy Bon Curry deliciously.

Until now, I liked the ready-made curry from Maruche, but recently I’ve become hooked on Java curry medium spiciness.

They are selling chicken bones cheaply at AEON, and curry made with broth from boiling them is delicious.

Among the cheap options, Pro Quality feels like it’s head and shoulders above the rest.

The ingredients have completely melted.

It doesn’t work no matter what you do if oil is floating up.

I love the variety of meals in the 300 yen range at the supermarket.

What is recommended for expensive retort products?

>>55

The ones that cost 500 yen per pack are all delicious.

>>55

The Famima’s ultra-delicious beef curry was incredibly good.

It costs about 430 yen including tax, but the satisfaction level is high.

Just mixing a little curry powder into ready-made curry can change it completely.

Don’t underestimate me.

There are bad curries even in restaurants!

It was so bad that I had no choice but to gulp it down without tasting it!

The fact that you can roughly gauge the value of a 5-pack for 395 yen is too familiar with modern times, Dala-san.

I enjoy transforming cheap, mediocre retort pouches at home by adding my favorite spices and seasonings.

I’m hooked on pouring coffee cream just once.

According to the Bon Curry standard, the upper tier starts from the 270 yen class.

I mean, Bon Curry is too cheap.

>>63

I think it’s the strongest curry shop if we’re just talking about the price.

>>63

Bon Curry used to be 100 yen each until about 10 years ago, so I always kept it on hand.

Well, it definitely brings that to mind in terms of appearance…

I think the caste is clearly different with every 100 yen increase in the retort.

When you think about the cost of a 300 yen retort meal or the price of rice, it ends up being the same as eating at a cheap restaurant.

I want to flush down someone who talks about excrement while I’m eating curry.

No matter how cheap the curry roux is, if you buy garam masala separately and add it, it will become really delicious.

I’ve never had a curry worse than the one from school lunch.

The expensive ones tend to steer more towards having luxurious ingredients rather than the taste of the curry itself.

I think the flavor of beef stew curry is just right.

Something overseas… the pseudo-curry run by Asians was really bad.

It was decorated with tomatoes and such.

When it costs over 300 yen for a retort pouch, I start to think it might be better to eat out…

The wisdom brought by India has come to Japan via England and has recently returned to England again.

To be honest, I don’t really like retort curry because the flavor is dull.

But it wouldn’t be too late to try the recommendations mentioned in this thread…

If you skimp on the roux and make it thin, you’ll end up with a disappointingly bad curry.

The Kukure curry was 98 yen, but I wonder if I should have bought it.

I was lured in by the offer of a mini curry for 100 yen at the set meal restaurant, and ended up having to eat a terrible-tasting curry.

I used to be a fan of fukujinzuke as a side dish, but recently I’ve also come to appreciate the goodness of pickled scallions.

Boncurry, how should I put it, it makes me feel calm when I eat it.

You can drizzle soy sauce or Worcestershire sauce on it to change the flavor a bit.

I’m further modifying the British-style curry that was already heavily modified from Indian-style curry.

I wonder if there are any contenders overseas for consistently delicious food at such a price.

>>88

German mashed potatoes, maybe?

It’s really creamy.

Eating out for around 500 yen for curry is a bit of a gamble these days.

Sometimes you crave Bon Curry, don’t you?

I like the Inaba canned curry series, but it’s a hassle to dispose of, so I wish they would make it in pouches too.

Cheap retort products have a unique sour taste, but I wonder what that is.

Cheap ones tend to feel lack of power as soon as there’s a lot of rice.

There aren’t many inexpensive curries available for eat-out these days.

>>94

Now our company’s cafeteria curry costs nearly 700 yen, so I no longer choose it.

I have a memory of eating a 390 yen curry at a place called Kare Kichi in Akihabara, but it was bad.

I love Kokumaro.

I’m a bit interested in premium Bon Curry, but I haven’t tried it yet.

Until the year before last, the food section of the nearby Yamada Denki frequently had a hidden gem where you could buy GINZA CURRY spicy flavor for 120 yen on clearance…

Retort curry instantly tastes better when it exceeds 200 yen.

I feel like there isn’t much difference from there up to around 400 yen, or any change is just a matter of preference.

>>101

I think that starting around 300 yen, it becomes more unique and has a stronger personality.

I saw Daruma-sama in the Reiwa era for the first time in a while, but doesn’t it look a bit short and squat?

>>103

This is the children’s version in appearance.

>>103

I’ve gotten used to transforming, so whenever I go to the human village, I often go as a little creature to have fun.

>>103

This is because it’s Kyano Yamada…

I get really serious about UFO catchers that give out retorts.

That silver bag that has nothing printed on it definitely looks like it’s for commercial use and is cheap.

I’ve never eaten it, but…

>>105

As expected from being called hotel curry, it tastes like the curry from a hotel buffet.

Oyster curry is delicious!

Thank you, Rainbow Foods.

The research lab curry was delicious.

It feels like something’s missing… so when I come across cheap curry, I just throw in garam masala and other spices.

Lee is the best.

>>113

It tastes good in a normal way.

I don’t know if it’s delicious because of the spicy component or if it’s delicious even without the spiciness.

I love curry that includes vegetables.

>>114

They have instant vegetable curry available, right?

I’m curious about that.

>>117

It’s good for reducing guilt.

Maybe the nutrition is good, but it’s just at the level of vegetable juice.

>>120

It’s not bad at all…

Most retort curry has become that microwaveable package.

The ones from Seijo Ishii still have a lot of pouches, and I wish they would try a bit harder.

I’m all about the spicy 4-pack from Bistro Club!

Sometimes I really want to eat Osaka spice curry!

I buy the ready-made curry from Maji Spa about once a year.

It feels like a reward.

I bought cheap private brand curry roux and it tasted bad, so I don’t trust it.

It might be more accurate to say it’s thin rather than bad, but do you really intend to insist that this is spicy curry?

>>123

Sometimes very cheap ones skimp on the spices blatantly…

I like curry days with big ingredients.

Well, if it’s something like a 100 yen pack…

It’s not that I can’t eat it, but it only fills my stomach and doesn’t taste good… that’s how I feel about some things.

I think it’s divine starting from around 300 yen.

I still like Bon Curry the most.

The ready-made curry from Gogo Curry is too reliant on the cutlet and cabbage, so you have to prepare both to finish it.

>>129

I bought it as a souvenir from Kanazawa, but to be honest, it was a mistake.

That wasn’t something to be eaten casually from a retort pouch.

Lee has been living a long life for some reason, so it’s consistently delicious, isn’t it?

Somehow, when you mix several spices in just the right amounts that enhance the umami and flavor while also having some odor and bitterness, the smell and bitterness disappear and it just becomes delicious!!!! That can be called the crystallization of wisdom.

Sometimes I really crave Handa-ya’s curry.

It’s really just a regular family curry though.

It looks like the Topvalu one tastes bad, even though it has a perfect image.

>>134

Tasmanian beef is good.

I thought I was looking for the retort curry section, but it was in the meat section.

>>134

The flavor and packaging of Korokoro change, so it can be said to be a seasonal item.

When it’s bad, it’s really bad.

The ones you can heat in the microwave are so great that I’ve completely stopped buying the metal pouch ones.

Boiling water is a hassle.

I like the Kanda Curry Grand Prix series.

Bondi is really delicious.

Anonymous, hey!

J League curry, yeah!

Recently, I’ve been using the curry roux from a cooking expert? auntie.

The powder stuff is easy.

The four-pack from SB or House is cheap and too delicious.

>>140

Is it chef or professional-grade? Adding ingredients to that is nice, isn’t it?

>>148

It’s hotel chef-style beef curry.

I prefer it spicy.

Since I discovered the forbidden taste of bouillon at The Curry in House, I can’t go back to retort…

I love Muji’s curry, but depending on the type, there are some that make me feel like naan or basmati rice is a must.

They’re both selling it…!

Is there no instant curry that doesn’t taste like instant?

>>146

What does the taste of retort food taste like?

The taste of aluminum-coated film?

>>153

Retort pouches have a unique metallic taste because they use aluminum vapor-deposited film.

Even at a specialty curry shop, there can be bad curry that costs around 1000 yen…

It seems like various spices are added, but there’s no saltiness.

Could you please put the salt down before the table spice?

When I sent Mom the curry from the bus center, she said it was the first time she had such delicious ready-made food, and it seems it was really something special because she kept the outer box.

>>149

Naso

Nin

SB is just not that great.

I like houses.

I still don’t know how to enjoy spice curry.

It has no flavor.

>>155

No flavor!?

>>155

Did you follow the recipe properly?

Just using spices isn’t enough.

Even though it’s delicious as a retort, it’s the best when you can adjust it to your own taste.

School lunch curry is the best, though.

Is the curry at the bus station really that good…?

I don’t feel like going all the way to Niigata to eat, but maybe I’ll try it with retort food.

The one who made curry powder is great.

I really love the soup curry at Furano Market.

I’ve been keeping this on hand a lot lately.

The one at the bus center has an amazing color, doesn’t it?

Dara-san was reacting a lot even to the cola.

I see why things like curry or cola are not typically offered as offerings.

>>169

I wonder if I would have become a more materialistic person more quickly if I hadn’t stopped Mom when she made such lavish offerings.

The soup stock’s curry is delicious.

I hardly ordered any soup.

LEE is waging a civil war among the 10x faction, the 20x faction, and occasionally the 30x faction that only eats 30x.

>>172

I am a staunch supporter of buying in bulk at 30 times, but I have never hated any other faction.

>>172

Those who eat LEE want spiciness, so the spicier it is, the better it is, of course.

Sell 30 times throughout the year.

>>189

Here comes the radicals.

Even though I’ve become something like a god, I was once human.

Bon Curry is bad.

I didn’t want to know that there could be bad curry.

>>174

Kukure and Bon are for children.

When I was a child, I used to eat it deliciously.

>>183

Neo Bon spicy is delicious!

>>174

If you expect curry, you’ll be disappointed; that thing is Bon Curry.

Neo is closer to curry.

Most of the materials used for retort packaging are tasteless and odorless.

Aren’t you turning into one of those guys who reported that the World Expo venue smelled like methane and ended up embarrassed?

>>175

I don’t know about methane, but I can feel something…

Not just curry, but all pouch foods…

>>199

I don’t think pouches taste like that; I can tell with canned food.

I’ve never tasted iron from aluminum, but…

An Indian curry shop with unlimited naan is tastier than spice curry.

There was a time when I thought any curry would taste good.

My younger brother is cute.

Offering curry is terrorism, right…

>>184

Raw foods, not just curry, are out.

I think Bon Curry is delicious, nostalgic and all.

I am consuming information.

>>190

That sweetness is delicious for Japanese people.

What I don’t understand is Ginza Curry.

Is thinly sliced meat really delicious?

>>194

I don’t know about curry, but Ginza keema is good.

>>197

Is minced meat really that good?

>>200

Delicious!!

Aren’t you going to get a stomachache?

Retort curry and regular curry have evolved so differently that it’s like they took a sudden mutation.

It seems that the Chinese food offerings have also been significantly reduced, so it’s okay.

Why did you offer something like fried rice with egg, Chiya-san?

Back in the day, when my mom got too excited, it was pretty amazing how she would bring out the dishes.

Even today, they are still carrying alcohol in barrels.

Now that you mention it, I don’t think I’ve ever tried retort-keyma.