1/2 teaspoon Japanese Curry Powder

Japanese Curry Powder


Japan
Makes:
Effort:
Sched:
DoAhead:  		 2/3 cup
**
20 min
Yes		 Japan learned about Curry Powder from the British Royal Navy, and adjusted it to Japanese tastes. We also have Japanese / Korean Curry Powder (more Turmeric). See also Comments).

-------
2-1/2
4
1
15
1/4
-------
1/2
5
1/2
1
3
----
1/4
1


----
t
t
T
pod
t
----


in
t

-----
t
T
-- Toasted
Cumin seeds
Coriander seeds
Fenugreek seeds
Green Cardamom
Fennel seeds
-- Just Ground
Star Anise pod
Cloves, whole
Cinnamon stick
Peppercorns (1)
Red Chili dry (2)
----------
Nutmeg
Turmeric ground
Make:   -   (20 min)
  1. In a dry skillet over moderate heat, separately roast all Toasted items, stirring until they are aromatic and darken just a shade. Pour out on a plate to cool.
  2. When toasted spices are cool, grind together with all Just Ground items to a fine powder in your spice grinder (see Note-3).
  3. Mix All Ingredients thoroughly.
  4. Package in an airtight jar. Kept away from heat and sunlight it should keep for several months.
NOTES:

  1. Peppercorns:

      You can use White (favored in Asia), Black (favored by me), or 1/2 of each (some published recipes).

  2. Chilis:

      This amount presumes Japones chilis, which are not excessively hot. Some recipes do not include Chilis. For details see our Korean / Japanese Chilis page.

  3. Spice Grinder:

      A little whirling blade coffee grinder works well for this job, in batches, but an Indian Mixie will do the whole recipe in 5 seconds.

  4. Comments:

      While curry dishes are very popular in Japan, and recipes abound on the Internet, of my 23 Japanese cookbooks, only one (WASHOKU, Elizabeth Andoh, 2006) even admits that Curries exist in Japan. Even she doesn't give a curry powder recipe, but presumes you will use "old fashioned" curry powder in "small tins" (presumably Sun or Ship brand, Anglo-Indian powders) She also mentions blocks of Curry Roux, made from curry powder and animal fats. She says both powder and roux are still "immensely popular" in Japan and does give recipes for Rice Curry (the most popular) and Chicken Curry.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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