Find cold-weather comfort with this Japanese curry

"In a conference room far above the celebrity impersonators and other cacophony of Hollywood Boulevard, the air was thick with the fragrance of Japanese curry. Mild, lightly peppery and highly aromatic, it wafted from the tasting stations spread around the room at Japan House, the Japanese cultural organization that hosted a curry workshop earlier this month. All Japan Curry Manufacturers Assn. - a 1941-founded trade group devoted to"

"Often mild in heat, it's rich with flavor, studded with vegetables and available throughout the L.A. area if you know where to look. Champion's Curry, in Pasadena, is a Kanazawa export that serves a thick, deep brown variety, often with katsu. The version served at downtown and Chinatown gem Suehiro is a little lighter, but simmers for 10 hours. At the curry workshop, Kagura, a family-run local chain"

Japanese curry offers a mild, lightly peppery, highly aromatic profile and serves as a nostalgic, hearty comfort food often presented over rice or udon. Tastings at Japan House showcased the dish's fragrant, brown gravy and highlighted key ingredients used across recipes. The All Japan Curry Manufacturers Assn., founded in 1941, promotes the homey dish and led a tasting emphasizing curry's backbone components. Los Angeles hosts varied styles, from Champion's Curry's thick Kanazawa-style brown curry to Suehiro's lighter version that simmers for 10 hours, and Kagura's heady signature available as noodle soup. Home preparation commonly uses curry roux cubes for convenience.

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