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  • Easy Japanese Home Cooking for Non-Chefs! -Part 7-

Easy Japanese Home Cooking for Non-Chefs! -Part 7-

  • 12 Dec 2020
  • 5:00 PM - 6:00 PM
  • Online
  • 63


Easy Japanese Home Cooking

for Non-Chefs!

Saturday, December 12, 2020  (Katsukare)

5:00 - 6:00 PM EST

$10 JSB Members / $15 Non-members

Hosted online via Zoom

(you will be sent the ingredient list a few days before the event)

Katsukare (カツカレー) is a simple Japanese dish consisting of a breaded, deep-fried cutlet served with a Japanese curry sauce over rice. Sometimes the sauce includes vegetables like potatoes, carrots, or onions.

Curry first came to Japan during the Meiji era (1868 - 1912) through the British Navy, which served its sailors curry that was tailored to British tastes. Japanese restaurants started serving curry dishes in the late 19th century, but the dish really caught on in army mess halls as a good way to incorporate meat into troops' diets. Curry was quickly popularized and became a staple within the Japanese diet.

We invite you to make your own katsukare with the help of JSB volunteer Akiko Ghosh.

Be sure to bring your appetites for this next installment of our Easy Japanese Home Cooking series! We look forward to seeing you there!

 Akiko Ghosh has been living in Boston for over 20 years.  Prior to moving to Boston, she owned an Indian-themed home goods store in Tokyo.  She learned about wonderful Indian items and cuisine through her husband who is from India.  In Boston, she has worked as a relocation consultant helping clients from Japan find a place to live.  She is excited to share about how curry got to Japan and her special recipe of Katsu curry.

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