Japanese curry, also known as Kare Raisu (カレーライス), is a quintessential comfort dish. It’s the go-to in many Japanese households thanks to how easy it is to make.
The key to this ease is the curry roux (カレールー), essentially a bouillon-style block tailored to Japanese curry. These cube-style helpers are very common in Japanese cuisine and are part of everyday cooking.
Most Japanese home cooks I know don’t make roux from scratch; they buy it. Beyond a purist, traditional food culture, Japan also has an intense work culture—so people often lean on pantry helpers, from powdered dashi and bottled Bull-Dog sauce to ready-made furikake.
What is Japanese curry roux?
Japanese curry surged in popularity around the time of the Russo-Japanese War (1904–1905). It was ideal for soldiers: easy to make in large batches, nourishing, energizing, and delicious. Those soldiers brought the taste home, and people began cooking curry themselves.
Another turning point was the introduction of Japanese-style curry powder. In 1923, S&B Shokuhin Co., Ltd. created an original blend tailored to the Japanese palate, making homemade curry much easier.
In the 1950s, another landmark product appeared: curry roux (or curry sauce mix). You could make Japanese curry sauce by simply dissolving a solid block of roux in hot water. Then, in 1963, House Foods Corp. launched a less spicy, sweeter curry roux.
Made with apples and honey, House Vermont Curry won over children and became a huge hit. Even today, Japanese curry roux blocks are extremely popular. That’s how curry roux came to be in its distinctive block form: a solidified, carefully proportioned blend of fat, flour, and spices.
Today, the range of instant Japanese curry roux has expanded significantly, with a multitude of varieties and flavors. You can easily find them in the Asian section of major supermarkets in France, a testament to the cultural and culinary impact of this invention.
In appearance, packaged curry roux is often compared to a thick chocolate bar, thanks to its block format. It’s convenient to use: simply snap off as many cubes as you need for your dish. That ease is a big part of its enduring popularity.
Among the leading brands, you’ll find not only S&B’s Golden Curry, but also House’s Vermont Curry, Java Curry, and Torokeru Curry.
Each brand brings its own touch and spice blend, giving cooks a wide range of options to explore and enjoy the authentic flavors of Japanese curry, whether at home or in a professional kitchen.
Homemade Japanese curry roux
Making Japanese curry roux at home is a great alternative to the boxed versions. Ready-made mixes are convenient, but homemade gives you full control over flavor and texture.
From scratch, you’ll use basic ingredients—no chemical additives, preservatives, or artificial flavors often found in boxed mixes. That means a purer, more authentic taste and a recipe you can tailor to your dietary needs and preferences.
The biggest advantage of making your own curry roux is customization. Adjust the flavor, spice level, and even the consistency of the sauce by tweaking ingredients and proportions. Every batch can be tailored to the people you’re cooking for.
How to make Japanese curry roux
Ingredients you’ll need
This Japanese curry roux calls for just 4 easy-to-find ingredients:
- Unsalted butter
- All-purpose flour
- Japanese curry powder
- Garam masala
You can use salted butter to make the roux; if you do, reduce the added salt in your curry. I use unsalted butter and season the finished dish to taste.
What is curry roux?
A roux is a mixture of butter and flour used to thicken sauces. For curry roux, cook the butter and flour slowly, stirring often, until deeply browned—about the color of chocolate—25 to 30 minutes.
Stir in the curry powder and garam masala to turn the roux into a fragrant curry base.
How to store homemade Japanese curry roux
Make the roux ahead and refrigerate for up to 1 month or freeze for 3 to 4 months. Cut the set roux into cubes so you can add as many as you need to your favorite Japanese curry.
Japanese curry powder
The best-known Japanese curry powder is S&B’s, sold in a small red tin. It has a slightly sweet, rounded flavor, and it’s the blend most Japanese households and restaurants reach for.
You can use other brands. However, for an authentic Japanese flavor, I highly recommend S&B when making homemade curry roux. And you know me—I wouldn’t post this without sharing my Japanese curry powder recipe.
Ingredients
- 100 g unsalted butter
- 100 g all-purpose flour
- 24 g Japanese curry powder
- 6 g garam masala
- 2 g cayenne pepper optional
Instructions
- Gather all the ingredients. Use a kitchen scale to weigh the butter and flour.
Make the roux
- In a small saucepan, melt the butter over low to medium-low heat (you can cut the butter into small pieces first).
- Once the butter is fully melted, add the flour. Stir with a silicone-tipped wooden spatula to combine.
- The mixture will come together and puff slightly. Cook over low heat for 20-25 minutes, stirring constantly, as roux burns easily. If it starts to separate, switch to a whisk and beat vigorously.
- The roux will turn golden. You can even go for a slightly darker color if you like.
Make the Japanese curry roux
- Add the curry powder, garam masala, and cayenne pepper to the roux.
- Cook and stir for 30 seconds, then remove from the heat. You can use the roux immediately if you like (see the instructions below).
Make roux blocks
- Transfer the roux to a glass or metal container lined with parchment paper. I like to use handy aluminum tins.
- Let it cool completely at room temperature, then refrigerate overnight to set.
- The next day, remove the curry block from the container. If it sticks to the container, loosen it with a butter knife or spatula.
- Using a sharp knife, cut the block into eight 2.5-cm cubes. Store the cubes in a glass container.
Use in a Japanese curry recipe
- Add the roux mixture (before it sets) or the cubes to the broth for your curry (follow the recipe for when to add the roux).
- How much roux or how many cubes should you use? About 6 to 7 cubes are equivalent to one box of store-bought curry roux (enough for 1 liter of broth or water).
- Simmer over low heat for 5 to 10 minutes, until the roux thickens.
Notes
Keep the curry cubes in a container in the fridge for up to 1 month and in the freezer for 3-4 months. Use them promptly before they lose their flavor and aroma.
Nutrition
Culinary sources
I used the excellent article on the Just One Cookbook blog as a reference for this post.
