Curry’s introduction to Japan was not from India but via the British Royal Navy in the 19th century. Today, curry enjoys great popularity in Japan, although the dish tends to be more gravy-like and sweet than curries you'll find elsewhere.
The spice itself is more herbaceous than our other curry varieties, with notes of oregano and sage. It's a great comfort dish and pleases a crowd. Make a roux with butter and flour; add the curry powder and stock. Simmer with potatoes, peas, carrots, onions, chicken or tofu.
Hand-mixed from: Cumin, cinnamon, turmeric, coriander, fenugreek, black pepper, nigella seeds, cardamom, cloves, bay leaves, ginger, Mexican oregano, sage, cayenne, Szechuan pepper and mace. (Salt-free)
Need a shaker top?
Recipe: Japanese Chicken Curry
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