When I’m in doubt of what to make for dinner or simply just don’t have the time or energy to cook something that requires more than half of my brain power, I usually default to one thing - Japanese Curry. You may be thinking, “what makes Japanese curry so special?” or “what is Japanese curry?” or “Why is Phil taking up so much time in this intro? I just want the dang recipe.” Well, this time, there is not really much of a recipe (you can see the back of a box of Japanese Curry Blocks for that), but I will tell you why it’s a hidden gem of an ingredient, some tips to make the most of your curry, and a little history. Hopefully after reading this, you will keep a watch for Japanese curry blocks then next time you go grocery shopping and get some to keep in your pantry for one of those days when you need something quick and easy.

Let’s dive in.

It may still be occasionally hitting 90 degrees outside, but gosh darnit, it’s autumn and that means it’s pumpkin sp...err roasted food season. Yes, you can argue that any time of year can be roasted food season, but even I have to admit that heating up your house by cranking up your oven when it’s hot out does not a happy camper make - even less so if you don’t have air conditioning. 

But autumn is here, the flannel is being pulled out from the backs of closets, and Starbucks is parading their pumpkin based treats, so we can officially start roasting again without guilt. For me, one of the most quintessential autumn dishes is a perfectly roast chicken with vegetables and crusty bread. Not only is it delicious, but it’s also impressive to look at, and is an extremely affordable way to feed a small group (often for less than $10). So to welcome the new (and best) season, let’s tackle our next back to basics topic: Roast Chicken.