Japanese Yellow Curry Powder

Popular throughout Japan for hot curry soups in winter and chilled curries with soba in the summer. It is so widely consumed that it can be called a national dish.

Japanese curries are often milder, sweeter, and with more focus on savory flavors than heat. Japanese cuisine doesn’t have a lot of focus on complex spice blends; so when Japan began to adopt curry powder from India into its cuisine, much of the cumin, cayenne, ginger, and black pepper was reduced. The result is a clean-tasting curry powder with a focus on ginger and turmeric flavors.