Filter

Availability

Availability

Price

Price

  • €0.00 - €5.00

Purchase a gift voucher

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.

Active filters

      (1 review)
      from €25.00
      Red curryRed curry
          €25.00
          (1 review)
          Red curryRed curry
              Japanese Curry
              Japanese curry is famous throughout the world. Thicker and stickier than Indian curry, it is also not as strong and very fragrant.
              €25.00
              (1 review)
              Red curryRed curry
                  Japanese Curry
                  Japanese curry is famous throughout the world. Thicker and stickier than Indian curry, it is also not as strong and very fragrant.
                  €25.00
                  (1 review)
                      €4.70
                      Japanese Gold curry powder
                          Japanese Gold curry powder
                              Our J apanese curry manufacturer established in Kyoto in 1932. Amari's Gold curry is known as an " extraordinary curry...
                              €4.70
                              Japanese Gold curry powder
                                  Our J apanese curry manufacturer established in Kyoto in 1932. Amari's Gold curry is known as an " extraordinary curry...
                                  €4.70

                                  Our japanese curry recipes :

                                  Chickpea and vegetable vegan dry curry

                                  Here is a vegan japanese curry recipe. 

                                  ◆Ingredients(4 servings)

                                  ・ 80g Rice-flour curry roux

                                  ・1 Onion 

                                  ・1 Tomato 

                                  ・2 Bell pepper    

                                  ・1 Carrot  

                                  ・1 pack Shimeji mushroom 

                                  ・200g Boiled chickpeas 

                                  ・1 clove Garlic 

                                  ・A little Ginger 

                                  ・2 tbsp Vegetable oil

                                  ・A little Salt                             

                                  How to make :                                                

                                  1. Chop each vegetable.

                                  2. Heat the oil in a frying pan, add the garlic and ginger, and once they are coated with oil, add all the vegetables except the chickpeas, and a pinch of salt.

                                  3. When the vegetables are cooked, add the chickpeas and rice-flour curry roux and cook until the roux is well mixed with the other ingredients.

                                  * Meat-based keema curry can be made by replacing chickpeas with minced meat of your choice (chicken, pork, beef, mix of ground pork/beef, etc.).

                                  Curry udon using noodles and curry roux both made with rice-flour

                                  ◆Ingredients(1 serving)

                                  ・1 bag(120g) Rice noodles(medium thick

                                  ・30g Rice flour curry roux

                                  ・30g Pork 

                                  ・50g Sliced onion 

                                  ・20g Carrot strips 

                                  ・1 teaspoon of concentrated mentsuyu 

                                  ・A little Green onion     

                                  ・1/2 Boiled egg                                   

                                  How to make                                                     

                                  1. Prepare the meat and vegetables of your choice, remove the rice noodles from the bag and gently untangle them.

                                  2. Boil 350 ml water in a saucepan, add the rice noodles, meat and vegetables, and when the water temperature drops, add 30 g of curry roux.

                                  3. Mix to dissolve the roux, simmer for 3-5 minutes until desired consistency is reached and finish by adding 1 teaspoon of concentrated mentsuyu.

                                  4. Serve in a bowl with your choice of toppings.

                                  *This recipe uses our "Inaho rice noodles (medium thick)", which do not require pre-boiling.

                                  Can also be made by replacing rice noodles by regular udon or soba noodles.

                                  • Traceability and origin Authenticity and perfect traceability

                                    Traceability and origin

                                    Authenticity and perfect traceability

                                  • Fast Delivery In Europe and UK

                                    Fast Delivery

                                    In Europe and UK

                                  • Payment 100% secure

                                    Payment

                                    100% secure

                                  • Customer service At your service

                                    Customer service

                                    At your service

                                  Newsletter

                                  You may unsubscribe at any moment. For that purpose, please find our contact info in the legal notice.