1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil【台北】《東京咖哩》‧滋味濃郁的咖哩 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="bYemPiQM61"><a href="https://basil.idv.tw/blog/4069/taipei-tokyo-curry">【台北】《東京咖哩》‧滋味濃郁的咖哩</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/4069/taipei-tokyo-curry/embed#?secret=bYemPiQM61" width="600" height="338" title="“【台北】《東京咖哩》‧滋味濃郁的咖哩” — basil‧草本新鮮" data-secret="bYemPiQM61" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2012/05/01139.jpg400600據說，日籍老闆對於所提供的米飯，非常講究。在嘗試過四十款台灣的米之後，最後選定產自彰化的越光米，做為店內的白米飯來源。此外，在烹煮的過程中也格外講究；使用五公升的釜鍋來炊煮一公升的白米，只求足夠的空間來構成均勻的熱對流，讓米飯粒粒分明香噴好吃。也的確，帶有明亮光澤的米粒，經過仔細的咀嚼，會產生飽滿的米香和甜味，足以和濃郁的咖哩醬搭配在一起。