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Japanese Curry Powder

Japanese Curry Powder is a traditional Japanese recipe for a classic curry powder made from a range of mild and aromatic spices with plenty of turmeric. The full recipe is presented here and I hope you enjoy this classic Japanese Curry Rice version of: Japanese Curry Powder.

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Makes:

7 tbsp

Rating:

Tags : CurryVegan RecipesSpice RecipesHerb RecipesJapan Recipes

Japanese curry powder is a spice blend made up of mild spices and herbs. While primarily used to make curry, it can also be used in soups, stews, noodles and anything you want to add a mild, subtly sweet curry flare to. The main difference between Japanese curry powder and Indian curry powder is the level of spiciness (just a little cayenne pepper is added, rather than the more robust use of hot chilli in Indian spices). When curry powder was first imported into Japan, they altered it to their taste, making it sweeter and less spicy. In fact, if you ever purchase Japanese 'hot' curry roux, you'll find its actually still quite mild. What I find is that it also lifts the flavours of many gravies, sauces and soups, so I have it as a kitchen stand-by alongside Chinese curry powders, hotter Indian curry spices, and ‘blow your head off’ African and Caribbean curry spice blends. The other things is that Japanese curry powders tend to start with ground spices rather than whole. This curry powder is also used in noodle dishes, such as curry udon.

Ingredients:

2 tbsp turmeric powder
3 tsp ground coriander
2 tsp ground cumin
1 ½ tsp ground fenugreek
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp garlic powder
1 tsp ground nutmeg
1 tsp ground fennel
1 tsp ground star anise
1 tsp ground cardamom
½ tsp ground cloves
½ tsp ground bay leaf
½ tsp ground allspice
½ tsp ground thyme
½ tsp ground sage
½ tsp cayenne pepper

Method:

Add all the spices to a dry cast iron skillet or heavy-based pan over low heat. Cook, stirring frequently to prevent burning. Once fragrant (90s to 2 minutes), remove from the heat and immediately turn out onto a plate.

Allow the spices to cool completely, then store in a spice jar.