Curry is a popular dish and eaten all over the globe. The ingredients and spices used in curry differs depending on the country, region, and dietary habits, which means each curry has a different aroma, color and spiciness. Japanese curry, which is popular in Japan, is thick and is generally eaten over rice. On the contrary, Indian Curry is of a thinner silky consistency and eaten with Indica rice or Indian flat bread, ‘naan’. Indica rice is not sticky and compared to Japonica rice, when cooked, the rice does not stick together so goes well with the soupy curry. The thickness of Japanese curry comes from flour-based starch. When heat is applied to flour, the starch becomes gelatinous. Additionally, curry ‘Udon’, (curry noodle) is a unique type of curry that that was developed in Japan, it consists of curry sauce thickened with potato starch to allow the curry sauce to adequately cling to the noodles.
Viscosity of Curry
VISCO™ measurement examples
Spindle : A3L
Sample temperature : 30℃
The origins of the word Curry
According to All Japan Curry Manufactures Association, there are few theories involving the word curry which is said to have originated from ‘Kari’ meaning sauce in the Tamil language or it may have come from ‘Turcarri’ which means highly aromatic or delicious in the Hindu language. Spicy food from India and other subtropical surrounding areas are said to have been given the general term “curry” in the English language.
ys
Customer comments
Our customer started using the VISCO™ during the production process after receiving a customer complaint saying “The sauce is not as thick as usual.” Our tastes is affected by changes in physical condition and such so in order to measure the thickness objectively and numerically they choose the VISCO™. They are especially pleased with ease of use and low cost of the VISCO™.
Another customer started using the VISCO™ because if the viscosity of curry is too low, when curry is served over the rice, the sauce will run through the rice to the bottom of the plate which does not make it “delicious looking curry”.