Curry is one of the most popular dishes in the Japanese family cooking repertoire. Introduced by the British at the beginning of the 20th Century, this famous spice blend was adapted over the years, using herbs and local spices such as Sansho pepper and mandarin skins. It’s a blend with distinct anise and lemon flavours, a little hot and extremely aromatic.
Like the majority of yellow curries, Japanese curry can be used in a variety of dishes. In Japan there are many different curries, a spicy sauce for example can be thickened with a bit of flour and served on rice. The most classic, made with potatoes, carrots and meat is a lunch-time meal for school children. There are also regional curry specialities that accompany mackerel and venison dishes. Some sweeter versions even contain honey or apples. The Japanese also use curry to improve upon Udon noodles, stuffed breads and even some soups. This blend is wonderful with pumpkin, fish and pork.
Ingredients: turmeric, coriander, fenugreek, cumin, mandarine skins, black pepper, chilies, cassia, fennel, cassia, ginger, star Anise, thyme, bay leaf, cloves, nutmeg, sage, green cardamom, sansho pepper.