Bokksu Market
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Japanese curry is pretty uniformly of one type: brown, sweet, thick, and, in this case, mild. These cubes of curry paste are shelf-stable, easily divisible for your portion preference, and simple for beginner cooks. Moreover, curry cubes are actually one of the most common ways curry is made within Japan, so they’re pretty much what you’d taste overseas.
Common Allergens: Wheat.
Japanese curry often has a signature sweet flavor, in contrast with some of the other curry dishes from around the world. It is an example of yōshoku cuisine, an adopted food from the west that has evolved to become uniquely Japanese. Curry arrived in Japan via the British during the Meiji period (1868-1912), and was initially introduced as a food for the Japanese Imperial Navy. The dish gradually gained a wider popularity and became a common meal in households and cafes around the 1960s
Curry’s magic lies in the fact that it can be customized to your own tastes. To make curry, you sauté your favorite meats and veggies, let them simmer in water, and ultimately add a curry powder or mix. Classic veggies found in Japanese curry rice dishes are potatoes, onions, and carrots. You can stick to these beloved flavors or you can do a fridge clean-out to use up some of the produce you have on hand.
