Japanese curry powder is a mix of aromatic and earthy spices that warms the body. Generally, Japanese curry isn’t spicy however you can make it spicy by adding extra hot pepper powders like Indian chili powder, Mexican chili powder, Korean chili peppers, and so on. The recipe here isn’t spicy but full of strong flavors. 

In Japan, people widely use store-bought curry cubes or powder. There is no one recipe for any spice mix. Every household and brand’s spice blend is different. Based on my research, I’ve made my own spice blend using spices commonly used in Japanese curry powder. I have been using this for a couple of years now. A dash of Japanese curry powder on anything like eggs, sauce, fried rice, soups, and so on elevates the taste. Everyone who tasted my Japanese curry loved it!

Ingredients:

• 2 Tbsp turmeric Powder 
• 1 – 1/2 tsp Fenugreek Powder( bitter and earthy flavor)
• 3 tsp Coriander powder
• 2 tsp Cumin powder
• 1 tsp black pepper powder
• 1 tsp cinnamon powder
• 1/2 tsp clove powder
• 1 tsp cardamom powder
• 1 tsp ginger powder
• 1 tsp garlic powder
• 1/2 tsp nutmeg powder
• 1 tsp star anise powder
• 1/2 tsp all spice powder
• 1/4 tsp thyme powder
• 1/4 tsp sage powder
• 1/2 tsp bay leaf powder
• 1/4 tsp mustard powder
• 1 tsp cayenne Pepper powder

Procedure:

1. Mix all the ingredients and dry roast until the spices are warm to the touch, about 2 to 3 minutes on low heat.
2. Transfer the Japanese Spice Mix to a plate and let it cool.
3. Store the Japanese curry powder in an airtight container.
4. To avoid clumping of spice, store the spice powder mix in the refrigerator for longer shelf life.