A solid block of fat, flour, curry spices and savoury seasonings, broken into a simmering pot to thicken it into Japanese curry. Milder, sweeter and far thicker than Indian curry, it melts into a glossy, dark-brown, gravy-like sauce, sold in supermarket bricks scored into squares. It is the base of curry rice and curry udon.
Where it comes from
A modern Japanese convenience product descended from curry introduced via Britain; the base of home curry rice.
In the kitchen
Dissolved into simmering stock and vegetables to make curry rice and curry udon.
Nutrition (per 100g)
~474kcalCal
~6.0gProtein
~34.0gFat
~38.0gCarbs
~4.0gFiber
AI-estimated; model and run unavailable.
