I love this stuff…

15 comments

1. how do you prepare it, i usually use chicken, various veggies and then some catsup/soy sauce

2. This is usually the best of that brand. I enjoy spicy food, and as most of you know, it’s incredibly rare to find Japanese food with any discernable spice level. This one actually has a touch of heat.

3. what a coincidence
   today i received 3 packs of this same curry

   ​

   HeHe

4. just made a batch. Its exrta hot by S&B standards, but not that bad

5. I love adding a habanero in it too

6. This is my go-to brick curry. It’s the only one that has any hint of spiciness. My favorite is to use it for eggplant and ground meat curry.

7. SPICY! But couldn’t stop eating it

8. I’ve had this and was disappointed by the lack of spice. Still tasted good though.

9. I’ve been making this a lot lately for quick lunches and started using milk instead of water. Apparently there is a place in Tokyo that does this. Usually do 1 little square (30g ish) in 3/4 cup milk and add water to thin it out to the consistency I want. It’s incredible.

10. It’s good and we get it often, but my wife and I prefer House Brand curry rue. Taste is just a bit better in my wife’s opinion and she was born in Japan

11. I prefer Vermont brand curry

12. How do you guys prep it? I usually mix it in with water after the water reaches boiling, but I still end up with chunks of curry despite lots of mixing.

13. God yes. I make this just to eat over rice.

14. Wish I could find spicier than the medium hot one at the grocery. Our only Asian grocer closed down during covid sadly.

15. I love them all, I add a grated apple and a tiny bit of dark chocolates to give it a little more depth.