ele_swkc

I am a huge fan of CoCo Ichi, but haven't had any since I left Japan in 2001. I've been trying to season S&B roux curry just right to emulate what I remember CoCo's tasting like, but have never been able to get it just right. I have noticed that if I make a big batch of S&B curry and refrigerate the leftovers for another day, the flavor is a lot more pronounced. I'm going to try this freezing technique as well!