I've had Japanese curry in many homes and restaurants, but they all seem to taste exactly the same - a package of curry block (S & B, Glico, etc.), onions, meat and potatoes (and sometimes garlic, ginger, carrots etc.) Of course, the version I make tastes like everyone else's. I love the standard Japanese curry, but is there any way to make it more interesting without turning it into something completely different? Has anyone ever tasted a Japanese curry that was different, but not weird?