The original Sonoko Sakai Japanese Curry Spice Kit. Toast, grind and blend these spices to create a curry powder that’s ready to be used in a number of wonderful recipes, or turned into a roux for a Japanese Curry.
Ingredients: Cinnamon, dried bay leaf, brown mustard seeds, coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, whole cloves, cardamom pods, dried shitake mushroom, dried kombu seaweed, black peppercorns, turmeric, ginger, cayenne pepper, sweet paprika, sea salt, dried miso, orange zest
All natural. It’s a mild curry to suit anyone’s palate but can be made spicier by adding more cayenne pepper or fresh chili pepper. The roux can be made with butter or non dairy fat like coconut oil or cashew oil. You can use all purpose flour or whole grain flour. If you have gluten issues, use a gluten free flour like Mochiko (sweet rice flour).
The kit makes 3 bricks in a mini loaf pan. Each brick makes 12 servings. If you don’t have a mini loaf pan, you can pour the curry roux in silicone ice mold or on a half sheet pan and cut it into any size or shape you like. If you cut the roux into 9 bricks, each brick will make 4 servings of curry. Wrap in foil or parchment paper and store in the fridge or freezer. Keeps fresh for 1 month in the fridge or 4-6 months in the freezer. You will learn how to use the bricks like a bouillon cube in no time.