Wait til you hear about people adding instant coffee to their curry 😳
No one remembers a coward!
I’d try it
it’s just a sweet, mild Japanese curry roux. go for it!
I usually make my Japanese curry from scratch when I have the time, but I do put in apple, raisins and mango. If it needs more sweetness I put in wild blossom honey. If it needs more brightness, apple cider vinegar. Umami, soy sauce. And heat chili powder.
It’s good, had it a few times but still prefer the Golden line for instant roux. You really don’t taste the honey or apple, they are background flavors that contribute to the whole. Try it! Put it over rice and katsu! [My favorite way to eat it. I’ll usually plan curry night right after katsu night to reap the benefits of curry katsu with the leftovers!]
I always add my own grated apple and a touch of honey when I make curry. It adds a nice sweetness and I think the honey adds a very very subtle smokiness.
It’s a decent instant curry roux. I prefer the hot, it’s not too spicy but has a kick
I always see Vermont Curry bentos in 7/11 (Taiwan) and I always wondered what that meant. Guess I know now.
Honey is a common additive. In fact, check out Ivan Orkin’s video on curry (Munchies or Vice I can’t remember). He uses honey here. He also uses honey in miso ramen.
It’s quite common in Japan to add “very” ripe bananas to add flavour and a bit of sweetness, too.
It’s not weird at all, this is my favorite of the instant curry roux’s tbh
Best Curry Roux. We usually use medium though. Add shredded cheese on top
What about the honey throws you off?
Is so good, don’t let it scare you away! I usually make curry with this brand of roux.
A lot of people like Vermont curry because of the milder flavor over having tons of spices like Indian curry (not that people dislike it but as a common household dish). It’s just the way Japanese food has traditionally been when it comes to uses of spices and aromatics.
If you want something less sweet/mild and instead more spices (some say more depth), try out Java curry.
Don’t let it scare you. It’s really good and you really can’t taste the honey in the roux. This brand is what I use.
I used to like it as a kid but now I find that it’s too much on the sweeter side. My fave brand at the moment is Java Curry.
They are delicious, I mix with hot java curry… So good
Why is the mild one red but the hot one blue? #crappydesign
Both of these sound interesting! Apples are already a component of pretty much any Japanese sauce (e.g. okonomiyaki sauce, tonkatsu sauce), and the flavor components they would add to curry (mostly sweetness) would go. Honey is also commonly used as a kakushiaji (“hidden flavor”, or secret ingredient, which you might not be able to taste per se but which adds a little something to the dish). So this seems totally cromulent!
Wow I didn’t know apple was such a common ingredient in curry or honey for that matter. I have the opposite of a sweet tooth but I can see how it would enhance the other flavors. I’m gonna try it out!
Vermont Curry and Java Curry are my favorite brands.
I strongly prefer it to the Golden Curry brand. The medium hot is my favorite.
It’s fine. A little sweet, not crazy sweet. I prefer s&b.
This is the kind I always buy, I love it and everyone I cook it for loves it lol
Honestly once you figure out IF you like Japanese curry, the next step is figuring out which brand scratches the itch best for you. Most people seem to strongly prefer one over the rest. For me, I could rewrite the corn kid song about Japanese curry. It has the juice! (It has the juice~)
Vermont Curry is my favorite Japanese style curry.
Just made some with this and it was amazing!
I always add honey and apple to japanese curry! It’s quite common
That’s what I always put in my curry…
I always add honey to mine
I’m upset that the blue is the hot and the red is the mild.
I’ve yet to actually try Japanese curry, but chef Kenji added honey to his Japanese curry so I assume it would work. I need to actually get some curry starter and try it.
This is actually my go to Curry, amazing
They’re not different from any other really
This is one of the best brands commonly sold imo. I buy this or Java curry
Morimoto recommends this brand in medium-hot for his Japanese curry recipe. ETA he specifically says not to get weirded out by the ingredients list or unappetizing picture on the front, which I appreciated knowing before finding it at the store and seeing the weirdness lol.
37 comments
Wait til you hear about people adding instant coffee to their curry 😳
No one remembers a coward!
I’d try it
it’s just a sweet, mild Japanese curry roux. go for it!
I usually make my Japanese curry from scratch when I have the time, but I do put in apple, raisins and mango. If it needs more sweetness I put in wild blossom honey. If it needs more brightness, apple cider vinegar. Umami, soy sauce. And heat chili powder.
It’s good, had it a few times but still prefer the Golden line for instant roux. You really don’t taste the honey or apple, they are background flavors that contribute to the whole. Try it! Put it over rice and katsu! [My favorite way to eat it. I’ll usually plan curry night right after katsu night to reap the benefits of curry katsu with the leftovers!]
I always add my own grated apple and a touch of honey when I make curry. It adds a nice sweetness and I think the honey adds a very very subtle smokiness.
It’s a decent instant curry roux. I prefer the hot, it’s not too spicy but has a kick
I always see Vermont Curry bentos in 7/11 (Taiwan) and I always wondered what that meant. Guess I know now.
Honey is a common additive. In fact, check out Ivan Orkin’s video on curry (Munchies or Vice I can’t remember). He uses honey here. He also uses honey in miso ramen.
It’s quite common in Japan to add “very” ripe bananas to add flavour and a bit of sweetness, too.
It’s not weird at all, this is my favorite of the instant curry roux’s tbh
Best Curry Roux. We usually use medium though. Add shredded cheese on top
What about the honey throws you off?
Is so good, don’t let it scare you away! I usually make curry with this brand of roux.
A lot of people like Vermont curry because of the milder flavor over having tons of spices like Indian curry (not that people dislike it but as a common household dish). It’s just the way Japanese food has traditionally been when it comes to uses of spices and aromatics.
If you want something less sweet/mild and instead more spices (some say more depth), try out Java curry.
Don’t let it scare you. It’s really good and you really can’t taste the honey in the roux. This brand is what I use.
I used to like it as a kid but now I find that it’s too much on the sweeter side. My fave brand at the moment is Java Curry.
They are delicious, I mix with hot java curry… So good
Why is the mild one red but the hot one blue? #crappydesign
Both of these sound interesting! Apples are already a component of pretty much any Japanese sauce (e.g. okonomiyaki sauce, tonkatsu sauce), and the flavor components they would add to curry (mostly sweetness) would go. Honey is also commonly used as a kakushiaji (“hidden flavor”, or secret ingredient, which you might not be able to taste per se but which adds a little something to the dish). So this seems totally cromulent!
Wow I didn’t know apple was such a common ingredient in curry or honey for that matter. I have the opposite of a sweet tooth but I can see how it would enhance the other flavors. I’m gonna try it out!
Vermont Curry and Java Curry are my favorite brands.
I strongly prefer it to the Golden Curry brand. The medium hot is my favorite.
It’s fine. A little sweet, not crazy sweet. I prefer s&b.
This is the kind I always buy, I love it and everyone I cook it for loves it lol
Honestly once you figure out IF you like Japanese curry, the next step is figuring out which brand scratches the itch best for you. Most people seem to strongly prefer one over the rest. For me, I could rewrite the corn kid song about Japanese curry. It has the juice! (It has the juice~)
Vermont Curry is my favorite Japanese style curry.
Just made some with this and it was amazing!
I always add honey and apple to japanese curry! It’s quite common
That’s what I always put in my curry…
I always add honey to mine
I’m upset that the blue is the hot and the red is the mild.
I’ve yet to actually try Japanese curry, but chef Kenji added honey to his Japanese curry so I assume it would work. I need to actually get some curry starter and try it.
This is actually my go to Curry, amazing
They’re not different from any other really
This is one of the best brands commonly sold imo. I buy this or Java curry
Morimoto recommends this brand in medium-hot for his Japanese curry recipe. ETA he specifically says not to get weirded out by the ingredients list or unappetizing picture on the front, which I appreciated knowing before finding it at the store and seeing the weirdness lol.