Tsukiji curry at home

You can buy everything at the supermarket, but I still choose to do shopping at smaller stores.
The biggest reason is that their products are usually more fresh, and it's nice to meet people who are proud of the products they carry.
They like to share information about the products, sometimes recipe.
It's shame that I forget these information without trying, so I made curry from the recipe which I was taught at the spice store Karaimonoya in Tsukiji before I would lose it.

First, saute shrimp with butter, and set aside.
Saute onion until it becomes brown, and add other vegetable.
Cook the vegetables with Karaimonoya original curry powder (half a Table spoon per serving)
then add whole tomato, seafood base (I used this instead of bouillon), and a little bit of salt.
When the vegetables are cooked, add shrimp and mix in plain yogurt. Done.

I found the texture a little watery so thickened it with flour, but flavor was good!
I think this recipe would work even better with meat than seafood.
Using ground meat to make Keema curry with this curry spice...would be nice.

Next day, we had this curry as curry udon.
The day was the Winter solstice so JC made Pumpkin Tempra.
It's said that you won't get sick if you eat pumpkin on the Winter solstice in Japan.

Sake we had with Tempra was GingaShizuku from Takasago shuzo.
It had sweet and clean aroma.
The refreshingness and soft texture went good with Tempra.

This is an interesting sake: after cold fermentation, it's hanged, not pressed, to squeeze out the liquid.
This process is done inside an ice dome.
The dome is made of ice and snow, and the condition (minus 2℃ and 90％ humidity) is kept naturally stable inside.
This condition is ideal to prevent bacteria growth and keep fresh aroma.

Unfortunately, due to the global warming, they had to discontinue this product.
It's becoming too warm to built and maintain the ice dome.

They will announce a new product line next March, and I'm sure it will be good Sake, but if you are interested in GingaShizuku, now is the last chance.