Guérande fine salt with Japanese curry - 200gr

Curry is a real culinary institution in Japan. Curry (pronounced kale) is most often eaten with rice: it is kare raisu. Kare raisu comes in the form of a thick sauce, garnished with vegetables and / or meat cut into small pieces, accompanied by rice and very often a piece of meat or a fried food tenpura style. Its taste differs significantly from that of Indian curry, even if it bears its name: Japanese curry is not very spicy and slightly sweet. Kare, or curry, is a typical dish of katei ryôri, "everyday cuisine", and in Japanese houses everyone season it in their own way, proportioning the spices, playing with sliced onions, adding vegetables like eggplant or corn. OUR RECIPE IS MEDIUM SPICY FOR A TRIP TO THE LAND OF THE SUMOS. Ingredients: Fine Guérande salt, coriander, cumin, cardamom, cloves, cinnamon, fennel, turmeric, nutmeg, black pepper, anise, cayenne pepper, ginger.