Japanese Artisanal Curry Spice, in jars and Retail

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic onion, chickpea flour, organic turmeric rhizome, mixed seaweed, organic garlic, organic carrot, Okinawan black sugar (Made in Japan), organic lemon zest, organic caraway, organic ginger rhizome, organic mustard seed.

A bit of history
Introduced to Japan at the end of the 19th century, Hindu "kari" has become very popular.
It is considered a Western dish due to the British colonization of India.
Its success in Japanese popular cuisine lies in its preparation and the short time it takes to make it.
It has become a consumer product in supermarkets where it is sold in various ready-to-cook forms. It is also included on restaurant menus.
Its success is such that the Imperial Japanese Navy adopted the recipe from the British Royal Navy and the country's naval forces serve rice curry every Friday in their canteens.
It differs from its Indian cousin in many ways.
Less spicy, more or less sweetened with honey or fruit, and above all, thicker, it comes in three main forms: with rice, it is "karēraisu", with noodles, it is "karē udon", and filled with bread, it is "karē pan".
Simmered vegetables and meats cooked for varying lengths of time are the basic ingredients to accompany either of the main dishes.

What's in my Japanese-style curry?
It's gluten-free, even though it's made with flour.
The ingredients used are those of a masala curry, with turmeric, ginger, and mustard, to name a few. It becomes a fully-fledged artisanal spice with the addition of edible seaweed, which is noticeable as soon as you open the jar.
The sweet flavor is also important, and the natural Okinawan black sugar, a black molasses and cane sugar, really comes into its own.
It's a mild, non-spicy blend capable of thickening juices. The cocktail of spice powder and chickpea flour thickens all kinds of liquids at the last minute.

A curry spice, but not only! 
Just have it on hand to transform simple recipes into delicious dishes.
Use its binding power for plant-based milk or meat gravy.
Flavor a cold sauce to make it creamy and very fragrant, like my Yuzu Vinaigrette.
Sprinkle with Japanese curry when serving over steamed rice or noodles.
Steamed or stewed, vegetables seasoned with the spice take on a completely different look and are colored turmeric yellow. Choose the appropriate vegetables if you want to flavor them with the spice.
Marinate pieces of meat in a mixture of fruit juice and spice and cook them after soaking for 24 hours.

Why choose our artisanal spice blend?
Spices are part of my expertise, acquired over the course of my professional experience.
I've created my own blends to share them with as many people as possible.
The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive.
Discover my recipes, created in my workshop, with the first purchase of a sample.
Get started with simple recipes with a few tips in their descriptions.
Vary your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 curry spices.

Packaging 
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string
Kraft zipper bag labeled with product composition.
Sample presented in glass jar with mechanical closure.