The Yomiuri ShimbunNostalgic curry riceCooking expert Ryuta Kijima introduces his “nostalgic curry rice,” a classic home-style dish with a comforting taste for people of all generations. Kijima often enjoyed curry rice on weekends as a child. His mother and late grandmother, who were both culinary specialists, would cook curry rice using leftover meat and vegetables from their work. You can make curry with store-bought curry roux, but it tends to have the same flavor no matter what ingredients you use. The chunky carrots and potatoes are filling, and the mild sweetness of the vegetables invokes nostalgic memories of delicious meals.