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Japanese Curry Powder II

Japanese Curry Powder II is a traditional Japanese recipe for a classic curry powder made from the standard curry components, but with the addition of allspice, oregano and cocoa powder. The full recipe is presented here and I hope you enjoy this classic Japanese Curry Rice version of: Japanese Curry Powder II.

prep time

15 minutes

cook time

30 minutes

Total Time:

35 minutes

Serves:

20+

Rating:

Tags : CurrySpice RecipesHerb RecipesJapan Recipes

In Japan curry typically comes in a ready-made paste that you add to your dishes. But I prefer knowing what goes into my food and I try not to cook with MSG. So I have attempted to re-create a Japanese-style curry powder from scratch.

As it happens, it was the British who introduced curry to Japan during the in the Meiji era. As a result, curry was categorized in Japan as a 'western' dish. Its spread across the country is commonly attributed to its use in the Japanese Army and Navy which adopted it extensively as convenient field and naval canteen cooking, allowing even conscripts from the remotest countryside to experience the dish. As a result, the base of Japanese curry spice blends is garam masala, but with the unique Japanese addition of allspice, dried oregano and cocoa.

Ingredients:

1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp ground turmeric
1 tsp Green Cardamom Seeds
1 tsp cloves
1 tsp black peppercorns
2 x 5cm Cinnamon sticks
2 dried bayleaves
½ nutmeg, freshly grated
4 Black Cardamoms
1 tsp allspice berries
1 tsp dried oregano
2 tsp cocoa powder

Method:

Creating this blend is simplicity itself: simply place all the ingredients in a clean coffee grinder and grind for at least a minute. Test the mixture by rubbing a sample between your fingers. You need a finely-ground mixture which should not feel gritty to the touch.

Spoon into an airtight container and store in a dark place such as a cupboard.