I never knew curry could be like this! Introducing the unique and diverse curry recipes gathered from our "#MyCurry" project
From August 22, 2022, for about one month, we held the #MyCurry submission project, where we invited submissions of recommended recipes and essays about cooking. During the period (8/22–9/30), we received 543 entries! Thank you for submitting such wonderful works! You can see the list of entries here.
As a result of the selection process, the winners have been decided as follows! We will invite the winners to have their articles published on "ice-me," a media platform where many culinary experts are active, and to participate in projects such as serial features.
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■ Winners (in Japanese alphabetical order)
Kikko_yy
Work: "Beet Curry Made in Brazil"
A curry that also serves as a refrigerator clean-out. ...But, how exciting is that? The star is the beet. In addition to the standard potatoes, daikon radish and its leaves are also added. Even the stems of Italian parsley are used for fragrance instead of being thrown away. The fact that such an orchestra can be formed is the fun part of curry, isn't it? You can feel the family eating it heartily from the article... Curry is a dish that anyone can make easily, but it's a dish where who made it matters a lot. This is a wonderful note that made me feel that way again. (note Director, Toshimasa Araki)
Kumori
Work: "Taro Pão de Queijo-style Curry"
Round taro pão de queijo served with a spice-filled curry. Curry and cheese go well together, but this combination was fresh. The visuals are also attractive! It takes a little effort, but each step is not that difficult, making it a recipe I'd like to try on a "day I want to put in some effort." (ice-me Editorial Department, Nakatsuji)
tokeiya
Work: "Mix it up, Osaka curry is all about mixing."
Worcestershire sauce on curry...! I remembered that I used to put it on when I was a child, and it made me feel nostalgic. This "mix it up a lot and eat it heartily" curry somehow feels stylish after coming full circle. (ice-me Editorial Department, Mushiake)
■ Runners-up (in Japanese alphabetical order)
Momoko Kisaragi
Work: "My Family's Pampering Curry"
The name "Pampering Curry" is great! I can imagine the gentle taste. I felt the pampering not only in the curry that Dad takes time to make on the first day, but also in the arrangement of "adding beaten eggs" on the second day. I feel like I could have thought more about the curry if childhood episodes and Kisaragi-san's feelings at the time had been written in.
Naninu Neko
Work: "[Naninu Neko's Thai Food] Kaeng Som"
"Kaeng Som," a local dish from southern Thailand. I couldn't imagine what kind of curry it was just from the name, but thanks to Naninu Neko's illustrations, I was able to get an image of it. It's kind and helpful that they also wrote about substitutes for ingredients that are hard to find in Japan and how to obtain them. I would also like to read about Naninu Neko's memories related to Kaeng Som.
MASAMI
The sustainable mindset of valuing ingredients is wonderful, and seeing the garlic sprouts added made me feel the freedom and versatility of curry. This time it was a "discounted items only" challenge, but if there were tips on how to incorporate ingredients sleeping in the fridge into your usual curry, I think more people would be able to try it!
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Please check out the other submitted entries at the URL below.
■ The next theme is "#AppetizerRecipes"!
Continuing from this time, together with our sponsor "ism," we are looking for easy recipes that go well with drinks, rice, and conversation!
■ Past winning entries
The 1st "#MyRecommendedRecipe" winning entries are here
The 2nd "#MyRecommendedRecipe" winning entries are here
Winning entries will be posted on ism as they become available! Currently, the 2nd "#MyRecommendedRecipe" winning entries are being featured. Please take a look.