Comments on: How to Make Japanese Curry Powder https://norecipes.com/how-to-make-japanese-curry-powder/ Wed, 18 Oct 2023 01:13:19 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Marc https://norecipes.com/how-to-make-japanese-curry-powder/#comment-35234 Tue, 05 Sep 2023 03:31:55 +0000 https://norecipes.com/?p=105920#comment-35234 In reply to Doug Quinn.

You're welcome Doug! As someone who also spent years trying to replicate it I was surprised by some of the same ingredients, so I'm happy to hear this was helpful! Thanks for taking the time to let me know!

]]> By: Doug Quinn https://norecipes.com/how-to-make-japanese-curry-powder/#comment-35223 Mon, 04 Sep 2023 09:37:34 +0000 https://norecipes.com/?p=105920#comment-35223 Thank you so much for posting the Japanese Curry spice recipe. Some of the ingredients surprised me, particularly the tangerine skins and dill seeds, but the taste was exactly what I have been trying to replicate for years.

]]> By: Marc https://norecipes.com/how-to-make-japanese-curry-powder/#comment-35181 Sat, 02 Sep 2023 01:36:19 +0000 https://norecipes.com/?p=105920#comment-35181 In reply to fati.

Hi Fati, it's the combination of all of these spices that make the taste of Japanese curry. You could certainly leave them out if you want, but it will not taste the same. I spent years trying to make my own blend and it was never quite right because it was missing some of the herbs and aromatics.

As for the coriander it's ground coriander seed (in the US "coriander" usually refers to the seeds while "cilantro" is used for the leaves). The cumin, fenugreek, fennel, and dill are also seeds.

]]> By: fati https://norecipes.com/how-to-make-japanese-curry-powder/#comment-35179 Fri, 01 Sep 2023 20:42:33 +0000 https://norecipes.com/?p=105920#comment-35179 hi! is the sage and allspice absolutely mandatory or can it be skipped? unfortunately even in south Asia, its proving to be very difficult for me to find either of those. also, it doesn't say whether you mean dried coriander leaves or coriander seeds.
s&b curry blocks are a very expensive and rare find but i enjoy the taste and convenience. i tried a Japanese curry powder recipe from a different Japanese cooking blog but it was far too heavy, smoky and reminded me of haleem and nihari and had a very different profile from that s&b taste.

]]> By: Marc https://norecipes.com/how-to-make-japanese-curry-powder/#comment-34869 Wed, 19 Jul 2023 00:40:24 +0000 https://norecipes.com/?p=105920#comment-34869 In reply to S.

Most scales are accurate down to 1 grams so you should be able to get within +/- .4 grams of your target (20% margin of error). It's not ideal, but it will probably be closer than using spoons which can have a margin of error as high as 30%. Also, I use a scale that cost around 3000 JPY (16 GBP) that's accurate down to .1 grams so you may want to try and look for a scale with higher precision.

]]> By: S https://norecipes.com/how-to-make-japanese-curry-powder/#comment-34863 Tue, 18 Jul 2023 00:33:35 +0000 https://norecipes.com/?p=105920#comment-34863 One day can you post tsp/tbsp amounts (I'm a Brit, I use metric for everything but spices). I don't own a fancy scale (I think it's the margin of error that's the problem), so it doesn't measure light ingredients such as spices well. Until then I'll trial and error my way, to doctor Anglo Indian curry powder 🙂

]]> By: Kathy Stroup https://norecipes.com/how-to-make-japanese-curry-powder/#comment-34184 Tue, 24 Jan 2023 21:53:11 +0000 https://norecipes.com/?p=105920#comment-34184

This is my third (fourth?) time making this. It is so delicious! I did find the original a little too spicy, so I adjusted the Cayenne pepper a bit. That's one thing I love about making my own spice blends. I can tailor it to my tastes. And if anyone has an allergy or aversion to a particular ingredient, you can just leave it out Guarantee that commercial spice blends won't do that!

Also, this is a great way to rotate the spices in you cupboard. That way your spices will always be fresh, and you won't have to throw any of them out. You'll save money, too, by not buying the commercially prepared mix. And if there are any spices in this blend that you don't normally cook with, you can search and find a recipe. Who knows, you might find a new favorite!

If you have trouble finding mandarin peel you can dry your own. It would be good to find some that don't have wax, like from a backyard tree or a farmers' market. It's really good in tea, too.

]]> By: Marc Matsumoto https://norecipes.com/how-to-make-japanese-curry-powder/#comment-33633 Tue, 18 Oct 2022 15:54:17 +0000 https://norecipes.com/?p=105920#comment-33633 In reply to Valerie.

Hi Valerie, I'm happy to hear this worked out for you! There are so many uses for Japanese curry powder. https://norecipes.com/?s=japanese+curry+powder

]]> By: Valerie https://norecipes.com/how-to-make-japanese-curry-powder/#comment-33612 Mon, 17 Oct 2022 11:58:48 +0000 https://norecipes.com/?p=105920#comment-33612

I couldn't find S&B powder locally but I had most of these ingredients and a mortar and pestle. The curry was good - thanks Marc!

]]> By: Marc Matsumoto https://norecipes.com/how-to-make-japanese-curry-powder/#comment-33021 Fri, 02 Sep 2022 12:01:16 +0000 https://norecipes.com/?p=105920#comment-33021 In reply to Anna.

Hi Anna, you've basically left out all of the ingredients that make this curry powder Japanese. What you've made is a British curry powder. You're obviously welcome to make it how you please, but if you want a Japanese style curry powder you may want to just look for a can of pre-blended spices such as S&B (which contains all of these spices).

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