Restaurant: Curry House null
Cupertino, California

The sister and I went to a Japanese curry restaurant before heading down to San Luis Obispo for the weekend. Yep… that’s TWO trips for me this week! I literally returned from Portland two days ago, and only had one day to unpack and repack!

I ordered a dish that came with a choice between corn potage, miso soup, and salad. The waiter suggested the popular choice, the corn potage. I thank the waiter for the suggestion! Miso soup and salad also sounded boring compared to the corn potage!

corn potage - 1 corn potage - 2

The best way to describe corn potage is creamed corn, thickened with cornstarch, with bits of corn kernels. It’s full of creamy corn goodness. If you’re not a fan of corn, go with the miso soup or salad.


Here’s a little info about corn potage, from Little Japan Mama:

If you’ve ever lived in Japan, you’ve probably had Corn Potage. It probably came to you in a super-convenient form, like from a vending machine, instant soup packet or with your Mos Burger meal.

Corn Potage is French. Just like cream puffs and crepes, Japan adopted it, adapted it, pronounce it something like: “konpotaaj” and serve it in a cup or mug. It always has the same creamy corn taste..

And a little more info, from Umami Holiday:

The word “potage” is an old French term for thick stew (potted dish, literally); as for how potage mades its way to Japan, well… I came up empty in my cursory research. Musings aside, corn potage has become a very popular Western-style food in Japan–but maintains its French origins in its preparation by building its flavor from a basic roux of butter and flour. Blending the corn into the broth creates the mushy consistency that normally takes hours for traditional potage soups, making for a soup that is hearty but altogether different than corn chowder.