Anatomy of Go! Go! Curry!’s Curry
I hope everyone enjoys the arrival of summer as I do! It’s always exciting to feel the air warming up. You can even savor Go! Go! Curry!’s dishes outside!
Last time, I talked about “Kanazawa curry”, the style our curry is based on. This time, I’d like to dig deeper into our version of Kanazawa curry. We use each feature of the Kanazawa style, but we add our own signature touch to each element.
Element One: Rice
We only use Koshihikari rice, which is known as one of the highest-quality varieties of rice. It’s soft and fluffy, and if you take a good look at each grain, it shines! I’d love to talk more about the rice at another time.
Element Two: Curry Sauce
In order to get an umami-rich, deep taste, we go through 55 steps of preparation: we simmer the curry for 5 hours, and let it marinate for another 55 hours. The result is a curry sauce with a really thick texture, but mild in terms of spiciness.
Element Three: Katsu Cutlet
We only use center-cut pork loin, and white breast meat for chicken, both of which are always fresh—not frozen. They are sliced and seasoned at each Go! Go! Curry! location, breaded with panko every morning, and of course deep-fried to order! For the final touch, we cut the freshly fried katsu into half-inch wide strips before serving.
Element Four: Tonkatsu Sauce
The barbecue sauce of Japan! The thick, syrupy sauce adds a sweet and savory kick to our katsu. It’s a versatile sauce, and we sell it by the bottle.
Element Five: Shredded Cabbage
The crispness of freshly shredded cabbage balances well with all the hearty elements of our curry dish. By the way, we offer extra cabbage free of charge!
When you taste our curry, my recommendation is to mix all these elements, open your mouth as wide as possible, and take a bite. Then you can enjoy all the different types of umami and textures in your mouth at once!
Next time, I’d like to tell you the story about the birth of Go! Go! Curry! Until then, enjoy the warmth and stay genki!
About The Author:
Tomoko Omori was born and raised in Japan. She came to the USA alone to become an actress, where she received an AA degree from college majoring in Drama. She received a scholarship to study music at the American Musical and Dramatic Academy in NYC.
After working for TV broadcasting and a publishing company, today, Tomoko is the CEO of Go! Go! Curry! America, a grab-and-go Japanese comfort food restaurant franchise. There are over 75 locations in Japan, and 11 in the USA. She says, “Our mission is to serve our tasty curry nationwide in the USA and Canada to enrich the lives of our customers, employees, franchise owners and the communities we serve. Our vision is to create millions of satisfied customers, contented tummies and miles and miles of smiles for everyone!” Tomoko received the Nikkei BP Woman of the year award in 2015.