Curry was first introduced to Japan during the Meiji era (1868-1912) by the British navy, who brought with them the spice blend known as curry powder. This powder is the foundation for a good kare-ko.
Japanese curry powder, called Aka Kan (赤缶), was first sold by S&B Foods in 1923, and since then, it has held over 80% of the market share in Japan.
S&B curry powder is made from more than 30 types of roasted spices, which are ground, blended, and aged. The main ingredients are turmeric, coriander, cumin, fenugreek, pepper, chili, orange peel, and other spices.
Since then, canned curry powder has become a staple in Japanese cooking at home and in restaurants. The flavor of this curry has become the backbone of Japanese curry culture, and its reputation is now worldwide.
You might think you just add this powder to broth and you’re done—instant homemade Japanese curry? Not so fast! If only it were that easy. In reality, this powder is used to make Japanese curry roux, which is what thickens the broth in no time.
Tip: For extra kick, swap half the cumin for black cumin.
Equipment
Ingredients
For Color
- 1 tablespoon turmeric
- 1 teaspoon paprika
For Aroma
- 1 bay leaf
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 teaspoon cloves
- 0.5 teaspoon fennel
- 0.5 teaspoon nutmeg
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 0.5 teaspoon garlic powder
- 2 teaspoons fenugreek seeds optional
For Heat
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon ground ginger
Instructions
- Grind any whole spices to a fine powder; I use a mortar and pestle.
- In a medium or large bowl, mix all the spices until evenly combined.
- Seal the jar and store in a cool, dark place or in the freezer for up to 2 months.
