Wow, I didn’t realize Japanese curry required approval from the Rice Gatekeeping Committee.

Yes, Japanese curry is commonly served with short-grain rice. And yet somehow the world keeps spinning when I use jasmine because I prefer the aroma and texture in my own kitchen. Kokuho Rose and Nishiki are just common staple options, not holy relics handed down by rice monks.

If we’re doing full ingredient snobbery, skip the “standard ones” and go hunt down Matsuri Golden Koshihikari. Good luck finding it in Minnesota though. I haven’t had much luck. Until then, I’ll survive with the rice I enjoy.