Sonoko Japanese Curry Powder
1.4 oz (40 g) of Sonoko Japanese Curry Powder packaged in a reusable gold-tone tin. The foundation ingredient for making Japanese Curry from scratch and well as a plethora of other delicious, flavorful recipes.
1.4 oz (40 g) of Sonoko Japanese Curry Powder packaged in a reusable gold-tone tin. The foundation ingredient for making Japanese Curry from scratch and well as a plethora of other delicious, flavorful recipes.
1.4 oz (40 g) of Sonoko Japanese Curry Powder packaged in a reusable gold-tone tin. The foundation ingredient for making Japanese Curry from scratch and well as a plethora of other delicious, flavorful recipes.
The perfect pantry staple for those seeking a fast and delicious meal. This curry powder is made by hand in small batches using Sonoko’s unique blend of 17 different spices and seasonings. The final result is a harmonious and mild curry powder.
Just 1 tablespoon (6-7 g) is enough to make four servings of my Japanese Curry. Sonoko Curry Powder can also be used to make a multitude of other yummy recipes, from Masala Dal, to Compound Butter, to Fried Rice, and beyond! Explore more ways to use Sonoko Curry Powder by visiting my recipes page.
My proprietary blend of spices includes: turmeric, coriander, ginger, cumin, mustard, fennel, cinnamon, black pepper, paprika, fenugreek, cayenne, clove, bay leaf, cardamom, allspice, kombu seaweed, and shiitake mushroom.
My Curry Powder Story:
Most Japanese cooks rely on prepared industrial curry bricks to make curry. My mother always made curry with the mass-produced curry bricks, just as convenient as bouillon cubes. I like the convenient part, but I don’t care for all the additives and the palm oil that goes into most of these store-bought brands. In its most honest form, a curry brick should be made only of seasoned roux—flour, some kind of oil or fat, and spices (including turmeric, coriander, cumin, and mustard). First the fat and flour get cooked on the stove until golden brown paste forms. Next, the curry powder is mixed in, and finally the whole thing is divided and left to set in molds—about the shape of a chocolate bar—that can be dissolved in water or broth to make an instant curry sauce.
I couldn’t find anything in the market that was that simple, healthy, and environmentally conscious, so I started working on my own curry spice blend. The earliest version of this curry powder appeared in my cookbook, Japanese Home Cooking. Since then it’s been put to the test over and over again, then carefully adjusted in the search for a perfect balance of warmth, earthiness, umami, heat, and sweetness. After months of fine-tuning and preparation, I am very proud to present Sonoko Curry Powder. May it fill your kitchens with the nostalgic, mouth-watering aroma it fills mine with.
