All about JAPANESE CURRY

12/24

Season up your enjoy differeOther changes to ◎Standard adding amounts: These are amountsAdd umamiAdd sweetnessAdd spicinessAdd hotnessAdd visAdding a large amount will result in a saltier taste.Bouillon (granules)！Umami1.5～3gAdds depth.Adding a large amount will result in a garlicky taste.Grated raw garlic◎！2～10gAdds depth.Adding a large amount will result in a gingery taste.Grated ginger◎！2～10gAdding a large amount will result in a more acidic taste.Ketchup！30～60gAdding a large amount will result in a more acidic taste.Tomato purée！50～125gAdds avor.Worcestershire sauce◎20～90gAdds sweetness.Sautéed onion base◎30～250gAdds thickness.Sugar◎Sweetness4～25gAdds thickness, fruitiness, and harmonizes taste.Chutney◎40～90gAdds thickness.Boil thoroughly before adding roux.Honey◎！30～80gSpiciness3～15g2～13gAdds a refreshing avor.Adding a large amount will result in a bitter taste.Coriander seed◎！5～13gAdjust by small amounts.Cayenne pepper (togarashi)！Hotness1～10gAdjust by small amounts.Black pepper！1～15gAdds scent.Adjust by small amounts.Garam Masala◎！3～12g*When replacing onions with sautéed onion base, use about one-tenth of the original amount to produce as much avor.*Honey contains an enzyme called amylase, which may result in a thinner sauce.Cumin◎！Makes the curry more Indian-style.Adding a large amount will make the cumin avor more intense.Adds ‘curriness,’ and spiciness.Adding a large amount will give the sauce a powdery quality.Curry powder◎！11