Sonoko Sakai Quick Curry Brick Kit

Japanese cooking expert Sonoko Sakai grew up on a curry that started from a store-bought block of roux: a combination of spices, seasonings, fat and flour for thickening. She set out to make a better one that still delivers the flavor of Japanese curry, without the palm oil and additives found in mass-produced options. Her efforts resulted in this time-saving, do-it-yourself kit, which comes with her pre-blended curry powder featuring 16 toasted ground spices, sweet rice flour and loaf tins to mix everything in. Simply add high-quality coconut oil or butter and allow the bricks to set, ready to be popped out as a dinner starter. The curry brick has a mild, warmly spiced flavor, with kombu and dried shiitake mushrooms for umami and depth. Store in your fridge for a dinner that comes together in minutes but tastes like it’s been simmering for hours.

​ [/description-break] Ingredients [/title]Ingredients: Curry Powder: Turmeric, Coriander, Ginger, Cumin, Mustard, Fennel, Cinnamon, Black pepper, Paprika, Fenugreek, Cayenne, Clove, Bay Leaf, Cardamom, Allspice, Kombu Seaweed, Shiitake Mushroom; Rice Flour
Allergens: None [/accordion] Specifications [/title]​Net Weight: 4.4 ounces (125 grams)
Place of Origin: California, USA [/accordions-break] Curry came to Japan from India, by way of Britain. [/banner_heading] The British created “curry powder” to emulate the flavors they tasted after colonizing India, and hearty curries soon became common in the Royal Navy. Legend has it that a shipwrecked British sailor the straggled on to the Japanese coast with curry powder, but it’s more likely that the British Navy’s rations inspired the Japanese military to adopt curry and rice for their own. Soon, Kare Raisu became a beloved comfort food for all. [/banner-text-break] Follow included instructions for forming and setting the curry bricks. Use them as a starter for our Japanese-Style Beef Curry or Japanese-Style Chicken and Vegetable Curry—skip the steps of making the curry powder roux, simply sauté a chopped up brick with some oil until fragrant and then add stock, water or cooking liquid and proceed. Stir into a soup, or try Sonoko Sakai’s go-to Chicken Curry—the recipe is included in the kit. [/how-to-use-break] ​KITCHEN NOTES