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Japanese curry paste, 85 g
Japanese curry paste, 85 g
Travel to Japan in a Spoonful with Japanese Curry Paste
Japanese curry paste is a subtle blend of fruity sweetness, citrus notes, and chili warmth. Inspired by the traditional kare raisu, it makes it easy to prepare an authentic Japanese curry that is round, aromatic, and mildly spicy. With this Japanese curry paste, discover the flavors of shichimi togarashi curry.
Spice level: 2/3
€6.00
How to Use Japanese Curry Paste?
Ready to use, this paste can be added directly to your dishes. Gently sauté it with oil, onions, or garlic to release its aromas, then add broth, vegetables, meat, or tofu. It pairs perfectly with white rice, udon noodles, or soft-boiled eggs. It also works wonderfully as a base for creamy sauces or Japanese-style marinades.
Recipe Ideas for Cooking with Japanese Curry Paste
- - Japanese Kare Raisu (Beef Curry with Rice) : sauté sliced onions with a spoonful of Japanese curry paste. Add beef pieces, carrots, and potatoes. Pour in broth, cover, and simmer for 45 minutes. Serve with Japanese white rice (gohan) and pickles;
- - Japanese Vegetable Curry : in a pan, sauté an onion with the curry paste. Add diced squash, mushrooms, and leeks. Cover with a bit of broth or water, and simmer until tender;
- - Crispy Tofu with Japanese Curry Sauce : fry marinated tofu cubes. In a small saucepan, heat a mix of Japanese curry paste, coconut milk, and a dash of soy sauce. Pour over the crispy tofu and serve with udon noodles or rice;
- - Quick Curry Ramen : dissolve a spoonful of Japanese curry paste into hot broth with a bit of coconut milk. Add noodles, sautéed vegetables, and a soft-boiled egg.
Flavors and Aromas of Japanese Curry Paste
Japanese curry paste stands out for its smooth roundness, slightly sweet notes, and citrusy tang, complemented by a gentle, controlled heat.
What’s in Japanese Curry Paste?
Japanese curry paste is made with sunflower oil, a blend of powdered spices and aromatics (including cayenne pepper, poppy seeds, sesame, Sancho berries, ginger, nori leaves, orange powder), onion, spirit vinegar, salt, and fresh garlic.
The History of Japanese Curry
Japanese curry, traditionally known as Shichimi Togarashi in Japan, originated in 1625. Near the Yagen Canal in Edo, herbalists and apothecaries sought to create a spice and seed blend that was both healthy and flavorful for seasoning Japanese dishes. Thus, the Yagenbori Nakajima shop gave birth to Shichimi Togarashi—Japanese curry.
| Price/kg | 0 |
|---|---|
| Allergen | Sésame, sulfites / Sesame, sulphites |
| Ingredients | sunflower oil, powdered spices adn aromatics blend 31% (containing |
| cayenne pepper, poppy, SESAME, spices, orange powder, seaweed), | |
| onion, spirit vinegar, salt, fresh GARLIC (SULPHITES). | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 2131 kJ / 510 kcal VN Matière grasse (fat) : 43.9 g Dont acide gras saturés (of which saturated fat) : 6.1 g VN Glucides (carbohydrate) : 21 g Dont sucres (of which sugars) : 4.3 g VN Protéines (protein) : 6.2 g Vn Sel (salt) : 6.1 g |
| Contenance | 85g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
