There’s a Part 2 HERE
I haven’t made Japanese curry in a while, and got a bunch. I’ve only had this specific House brand Vermont Curry box in the below pic, and maybe the S & B Golden Hayashi Rice Sauce? The top left box is House brand Keema curry, spicy version, its a sauce pouch and not blocks like the rest.
You can see how they are segmented into blocks/servings below. They vary quite surprisingly in total product weight and serving size. And what defines a serving?
1) House brand Keema Curry Black/Spicy – 150g, 1 serving. I believe this is one serving, you microwave/boil the pouch and pour it on rice? There’s not many instructions I can understand, though.
2) S & B Golden Hayashi Rice Sauce. 195g, 8 blocks. Instructions say “5 – 6 x 2” in one corner.
3) House Foods Java Curry. 185g, 8 blocks. It says 9 servings on the front of the box.
4) House Foods Vermont Curry. 230g, 12 blocks 12 servings. This is like the base root note 101 of Japanese curry. “With a touch of Apple and Honey” is always confusing.
5) House Foods Kokumaru Curry. 149g, 8 blocks. Says 8 servings. Not sure what style this is meant to be. “A rich yet mild curry made with a blend of two different kinds of roux.”
6) S & B Tasty Hayashi Rice, Japanese Gravy Mix. 160g, 8 blocks. Says 8 servings. Hayashi style.
I’ve only tried maybe 2 of the above. I have had others from House and S & B brands before, though, some just the Hot or Mild versions of the above flavours. Personal experience, I thinks Japanese style curry is disgusting on noodles, like curry udon is just repulsive. If there’s deep fried crispy meat involved it can only be pork in a real decent crust else its repulsive. The weird Japanese curry sauce just messes with certain stuff the wrong way, for me. Its fine if you use it in a very simple even rudimentary curry or stew, on or with a equal or larger side of rice, the sauce being the focus. A big thing is additions to the sauce itself, and as no one in real life makes this from scratch its the shit you add personally to adapt and perfect the sauce to your taste that matters.
If you think cinnamon is too spicy then Japanese curry is not for you.
There’s a Part 2 Here….
