Have you ever wondered what makes Japanese curry so irresistibly delicious? It’s one of my most popular topics across all platforms, and I’ve made a few different variations so far.
If you’ve read any of these recipes, you probably know how much I love this comforting dish. But until now, I’ve used pre-made roux cubes or the classic S&B curry powder mix, which is also known as Japanese or Oriental curry powder.
But lately, I’ve been getting a few requests to make a homemade Japanese-style curry mix from scratch. Challenge accepted!
What goes into this aromatic mix, and just how many spices are involved? You might be surprised! Keep reading to uncover the secrets behind it!
What is Japanese Curry Powder Mix?
It can be tricky to pinpoint the unique qualities of Japanese curry powder. What makes it different from other curry blends from around the world? The key isn’t in the exotic spices unique to Japan. It’s about the ratio and creating a flavor suited to the Japanese palate. At the end of the day, it’s all about the spices.
While there are no rules for “Japanese” curry powder, one company played a pivotal role in shaping the nation’s curry culture: S&B Foods. They introduced what is widely recognized as the “first domestically produced curry powder” in 1923. This groundbreaking product set the standard for curry powder in Japan, creating a flavor profile that would captivate taste buds for generations to come.
Even today, S&B’s curry powder is the top seller in Japan, with an impressive 80% market share. Locals like me call it “Aka Kan” (red can) because of its distinctive packaging.
How I Developed This Recipe
When I set out to create my own Japanese-style curry powder, I knew I had to start with the legendary S&B curry powder as inspiration. Can you believe their red can contains over 30 spices? Talk about complex! There’s a catch, though. They only list seven typical spices on their website.
I had to get a little creative. First, I narrowed down the spice list to something more practical. After a lot of tasting and testing, I decided on 18 different spices. I made lots of different batches of curry rice, fine-tuning the blend each time.
When I finally got the mix just right, I was honestly amazed. I had no idea that homemade spices could create such authentic Japanese curry rice! If you’re up for a challenge and want to try making Japanese curry rice from scratch, keep reading to find out what’s in it!
18 Spices That I Used
- Turmeric powder: Adds vibrant color and a subtle earthy flavor.
- Coriander powder: Ground coriander seeds with a sweet, citrusy aroma. Enhances depth of flavor.
- Cumin powder: Essential spice with a warm, earthy taste.
- Fenugreek powder: Imparts a maple-like sweetness when cooked.
- Fennel powder: Sweet and slightly bitter, similar to anise.
- Ginger powder: Dried, ground ginger. Key ingredient in Japanese-style curry.
- Garlic powder: Concentrated garlic flavor.
- Ground black pepper: Adds pungent heat and aroma. Freshly ground is best for maximum flavor.
- Nutmeg powder: Warm, sweet spice.
- Allspice powder: Complex flavor combining cinnamon, nutmeg, and clove notes.
- Cardamom powder: Aromatic spice with a sweet, floral taste.
- Cayenne pepper powder: Adds heat to dishes. Adjust amount to taste.
- Cinnamon stick: Whole cinnamon bark. Infuses dishes with warm, sweet flavor.
- Star anise: Distinctive star-shaped spice with a licorice-like taste. Common in Chinese cuisine.
- Bay leaf: Dried aromatic leaf.
- Dried red chili pepper: Whole dried chilies.
- Green cardamom pods: Intensely aromatic.
- Clove pods: Intense, sweet-spicy flavor.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Homemade Japanese-Style Curry Powder Mix at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Collect your selection of whole spices.
Place the whole spices in a blender, spice grinder, or mortar and pestle.
Blend until you achieve a fine powder.
Transfer your freshly ground spices and any pre-ground spices to a dry skillet or frying pan. Keep it dry – no oil needed!
Place the pan over medium heat. Once warm, start stirring constantly with a wooden spoon or heat-resistant spatula. This is your 1-2 minute aromatherapy session!
Keep a close eye on your spices as they toast. You’ll see the color deepen to a rich brown, and the fragrance will become more pronounced.
Remove the pan from heat immediately to prevent burning. Let the curry powder cool in the pan, stirring occasionally to release heat. Once cool, transfer to an airtight container.
Store-Bought Alternatives
If you’ve read this far, I hope you’re inspired to try making your own homemade Japanese-style curry powder. Making your own blend lets you adjust the flavors to your liking, giving you a truly personalized curry experience.
However, if you’re looking for a convenient alternative, there’s an excellent store-bought option available. For those seeking a reliable pre-made curry powder, I wholeheartedly recommend S&B’s iconic red can.
In fact, when it comes to authentic Japanese curry powder available in the US, I cannot even think of any others.
I hope you enjoy this Japanese Curry Powder Mix recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Make These Dishes with Homemade Mix!
Japanese Curry Powder from Scratch
Equipment
- 1 Spice Grinder
Ingredients
- 1 cinnamon stick approx 1 ½ inch long (or ½ tsp ground cinnamon)
- 1 star anise
- 1 bay leaf
- 1 dried red chili pepper (or ½ tsp chili powder)
- 4 green cardamom pods (or ¾ tsp cardamom powder)
- 4 clove pods (or ¼ tsp ground cloves)
- 1 tbsp turmeric powder
- ½ tbsp coriander powder
- ½ tbsp cumin powder
- ½ tbsp fenugreek powder
- 1 tsp fennel powder
- 1 tsp ginger powder
- 1 tsp garlic powder
- ½ tsp ground black pepper
- ½ tsp nutmeg powder
- ½ tsp allspice powder
- ¼ tsp cardamom powder
- ¼ tsp cayenne pepper powder
Instructions
- Place the whole spices (1 cinnamon stick, 1 star anise, 1 bay leaf, 1 dried red chili pepper, 4 green cardamom pods and 4 clove pods) in a spice blender and grind to a fine powder. (You can also use a mortar and pestle for this but it will take longer.)
- Once fine, pour the mixture into a dry frying pan.
- Add the rest of the spices.
- Place the pan on the stove and heat over medium for 1-2 minutes. Stir continuously to prevent burning and encourage even cooking. Toast for 1-2 minutes or until fragrant and the color has turned to a rich brown.
- Remove the pan from the stove and transfer your homemade Japanese curry powder to an airtight jar and store in a cool, dark place.
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