A deep marigold yellow, this mild, Sonoko Sakai’s Japanese-style curry powder lingers on the palate with notes of warm spices such as cardamom, black pepper and cayenne. Each small batch is made by hand—blending 16 different sustainably-sourced spices (and no artificial additives) to achieve the perfect harmony of tastes. If you stop and savor its deeply-layered aroma, you can nearly identify every ingredient due to the freshness of each spice and seasoning. The sweetness of clove and cinnamon are given a grounded base by the mustard, black pepper and cumin, with earthy and herbal notes shining through with tumeric and coriander. What truly sets this curry powder apart from others, though, is the hint of rich umami brought by infusing the powder with kombu and mushrooms.
Acclaimed cook and food writer Sonoko Sakai developed and fine-tuned this balanced blend over the course of many months, keeping in mind versatility and concentrated flavor. This curry powder is perfect for making traditional curry bricks—the Japanese curry equivalent to bouillon cubes—or adding an aromatic kick to any recipe. Incorporate into a rub for meat, bloom with other aromatics when sauteeing, or perhaps stir into a soup such as our Black Eyed Pea and Tomato Stew. Combine with butter or ketchup to craft a condiment with a kick, or add to entrees like Ed Lee’s Coconut Curry Braised Fish or our Japanese-Style Beef Curry—substituting the curry powder in place of the garam masala.
Traditionally used to make Kare raisu (curry rice), Japanese curry came to the country from other parts of Asia by way of Britain.
It soon became a hearty dish popular with the Japanese military and soon grew to be a beloved comfort food for all. The mild curry gets a kick from palate-pleasing spices such a cinnamon, cardamom and cayenne and is a cozy and aromatic blend to elevate any dish.
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Incorporate into a rub for meat, bloom with other aromatics when sauteeing, or perhaps stir into a soup. Combine with butter or ketchup to craft a condiment with a kick, or add to entrees like our Japanese-Style Beef Curry—substituting the curry powder in place of the garam masala.
Find Sonoko’s recipe on how to make traditional Japanese curry bricks here.
Acclaimed food writer, teacher, cookbook author and home cooking advocate Sonoko Sakai crafts healthy and authentic pantry items that honor her Japanese heritage. She grew up watching her mother in the kitchen—noting how, like most Japanese cooks, she relied on mass-produced, processed curry bricks to make the mild curry sauce beloved in Japan. When she couldn’t find any Japanese curry products that were natural, sustainable and healthy on the American market, she set out to make her own with fresh ingredients and no additives.
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