When it cames to curry, Gma’s kitchen was all about the Japanese version which came from the British. It has all the same spices in the British version but with a lean towards the sweeter, less “spicy” more umami side of things.
Even though I love all kinds of curry dishes from India to Thailand, when the word “curry” comes to my mind, I see Gma’s perfect curry fried rice that was the color of a bright green – the color that the Durkee spice brand came out of the can. I also see the letters “S&B” on packages of curry cubes and the signature “akakan” or red can of their powder. While there are a lot of companies that make these cubes (Vermont, Tasty and House) Gma always went with S&B so do I out of habit and what is basically familiar to my tastebuds. The scent of their powder and the visuals all remind me of her kitchen. Or maybe I am loyalist simply because they were the first to come up with a signature blend:
https://www.sbfoods-worldwide.com/100th/history
Japanese curry powders have come a long way since those days and you can find a variety of formulations, and even “kits” like the Sonoko Whole Spice Kit which uses dried kombu and shiitake as glutamate enhancers. I do like Vermont, Tasty and the higher-brow Sonoko blends, but like America’s Test Kitchen tasters prove, we go with what we grew up with and what’s familiar. If you’re new to Japanese curry and “kare raisu”, your taste buds are free!
I will admit that despite these packaged roux cubes being filled with unhealthy things like MSG and hydrogenated oils, I do keep a package of curry cubes for those days when I am really craving a nice hot bowl of chicken or pork curry. If you’re trying to avoid those particular ingredients you can make your own blocks ahead of time and even freeze them. Sonoko has a simple version that you can make up in about 7-10 minutes:
Recipe makes 1 brick which is good for 4 servings of Kare Raisu
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 tablespoon of Sonoko Curry Powder
In a pan, melt butter over low heat; add flour and mix/whisk until “golden” brown (about 7 minutes). Remove pan from heat and whisk in the curry powder. You can use this right away as a roux for Kare Raisu or pour into a plastic lined dish or mold and chill until hardened. When it has hardened, wrap up the brick, keep refrigerated until use or freeze it up to 4 months.
For a recipe specifically using the S&B curry powder plus suggestions for enhancing your current Kare Raisu recipes, check out Just One Cookbook’s all-in-one recipe:
https://www.justonecookbook.com/simple-chicken-curry/