Japanese Curry
Curry was introduced to Japan in the late nineteenth century by the British.
In reality, it was western stews mixed with curry powder.
Japanese people adapted curry to their own version, in 3 major variations: curry rice, karē udon and karē-pan.
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Red curry
- In stock
From €7.70Japanese curry is famous throughout the world. Thicker and stickier than Indian curry, it is also not as strong and very fragrant.
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Medium Spicy Jikabiyaki Curry Roux
- In stock
From €15.10Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce. Mixture is thickened by a roux which usually includes a protein, onions, fruits and vegetables and a multitude of spices.
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Jikabiyaki Mild Curry Roux
- In stock
From €15.10Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce.
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HOT Jikabiyaki Curry Roux
- In stock
From €24.50This HOT version of Jikabiyaki Japanese Curry Roux is relatively spicy and is aimed at the initiated.
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JAPANESE CURRY
Curry is now found in every Japanese household, restaurant and caterer.
However, it is quite different from most other curries in the world, due to its thicker consistency and sweet and salty taste.
Sweet taste notes come from the onions, carrots, honey and apple pulp. There are many variations of Japanese curry, depending on the region and household, but the most basic one uses chicken.
Its major characteristic comes from the roux made for its preparation.
The curry roux lends a unique depth of aromatic spice flavor and creaminess to the dish. Each brand of curry roux generally offers three levels of spiciness: mild, medium or hot, but the level of spiciness is not nearly as strong as that of Thai or Indian curry.
You can add your own twist to Japanese curry by adding mashed bananas, orange or apricot marmalade, yogurt, butter, chocolate, sake...
excluding specials
