Japanese curry wouldn’t exist without Indian curry, but its a different experience entirely. Its mildness and use is more like gravy than an Indian curry.
How are dipping sauces not sauces? And many of them are on top of food as served, not dipped. Look at a picture of okonimayaki or katsu and tell me that's not a sauce.
Also, I would definitely not say they're central to Japanese food, but the way you put your first comment, you seemed to not know they existed at all.
What did you think soy, ponzu, mirin, warishita, or curry sauces were?
Dipping sauces. And curry is Indian. Hardly central to the cuisine like sauces are to French food.
Japanese curry wouldn’t exist without Indian curry, but its a different experience entirely. Its mildness and use is more like gravy than an Indian curry.
How are dipping sauces not sauces? And many of them are on top of food as served, not dipped. Look at a picture of okonimayaki or katsu and tell me that's not a sauce.
Also, I would definitely not say they're central to Japanese food, but the way you put your first comment, you seemed to not know they existed at all.
Jeez, I said I'm someone who likes Japanese food quite a bit, you think I've never used soy sauce or tentsuyu?
These aren't central to the cuisine like they are in French food. You can't eat anything French without a damn sauce.