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This super-well-tested Japanese curry powder recipe is your ticket to making wayyy more authentic Japanese curries. It's a breeze to whip up, even if it's your first time and uses spices you probably already have lurking in your pantry. Why settle for cobweb-ridden curry that's been fermenting on the shelves of your local Asian food store when you can mix up something fresher, more custom, and stupidly more flavorful at home?
Recipe tips tailored to what matters most to you:
This curry powder is already gluten-free, just toasted whole spices ground up, no flour or thickener involved at all.
Make a double batch since it keeps up to 5 months in an airtight jar, no need to whip up curry powder each time you cook.
Making your own curry powder from whole spices costs way less than buying pre-made blends, and a batch lasts 5 months.
There's no added salt or sugar in this blend at all, it's just toasted whole spices ground into a fine powder.
No fenugreek seeds around? Yellow mustard seeds sub in just fine, and Kashmiri chili powder works for the ichimi togarashi too.
Pre-ground spices lose their potency fast, but whole spices lock in their essential oils. It's a small step that makes a big difference.
Toasted spices smell amazing, but don't rush the grind. Let them cool first.
Adjust the chili powder or dried red chilies to dial in the heat level that works for you (or whoever you're feeding).
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Curry powder has an interesting history, going a long way back to the Meiji era when Indian flavors were brought to Japan by British naval officers. The British, having colonized India, brought back their less-than-authentic version of curry (Madras curry powder) named after the city of Madras in southern India. This British adaptation of Indian flavors eventually evolved into something milder in heat and carries a subtle sweetness to suit Japanese tastes.
Vegan Japanese Curry is just the beginning. This blend makes a killer seasoning for some of the most popular dishes, like crispy golden brown tofu katsu, and takes Japanese sweet potato soup to the next level. You can even use it in Malaysian mee rebus or Vietnamese ca ri chay for an instant flavor upgrade.
Making your own curry powder means having more freshly toasted spice flavor, ditching the preservatives, artificial ingredients, and all that extra non-biodegradable packaging. This easy recipe delivers big flavors, clean ingredients, and less waste-just good spice and no nonsense. Get ready to make your best curry yet!
This is sooo good. The kitchen smelled amazing and I made the Japanese Curry. Omg sooo good. It's a lot "gentler" than other curry powders, and I think the flavours are more complex layers without any one flavour taking over. It made a subtle, complex taste in the curry. Lucky I doubled the recipe (accidentally) but I'll be using it again and again. Thank you Chef Adam
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🥰 Why you'll adore this Japanese Curry Powder recipe
✊ Vegan AF & GF: Like all my vegan Japanese recipes, you'll get that deep, umami-packed flavor with a blend of warm spices, without any animal products, wheat, or cholesterol.
⏳ Quick to Make, Easy to Store: All you need is 5 minutes, a frying pan, and a spice grinder (or even just a mortar and pestle) to mix up a batch. Plus, it keeps for months, so you'll always have fresh, homemade vegan Japanese curry powder on hand.
Tested and Approved Worldwide: Like all my vegan recipes, I had a global crew of recipe testers try this out, and guess what? People loved the dialed-in flavor every single time. Get ready for restaurant-level Japanese curry powder from the comfort of your home!
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🍛 Japanese Curry Powder Ingredients
Fennel Seeds
Fennel seeds bring a mellow, licorice-like sweetness that rounds out the warmth of this curry powder. They're not just here for flavor-these little guys are loaded with antioxidants and are great for digestion, too. Got some extra lying around? Toss 'em into an Indian pickle spice blend, mix into vegan Italian sausages and vegan breakfast sausages, or let 'em bring that signature zing to vegan pepperoni.
If you don't have fennel seeds, anise seeds (like you would use to make picarones), or caraway seeds (which I love the flavor of in my vegan borscht) can work as a substitute for sure.
Cumin Seeds
Cumin, one of the key ingredients, brings a warm, nutty depth that gives this curry powder some serious character. I've tried cumin from just about everywhere, but by a MILE, the wild mountain cumin from Burlap & Barrel is next-level.
Got extra? These slender little seeds are essential in vegan kofta or spice up some rajma chawal for a rich kidney bean stew. But if you don't have the wild mountain cumin seeds, regular cumin seeds work fine, or just over half the amount of ground cumin.
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Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Fenugreek Seeds
For some reason, different brands of Japanese curry powders don't have fenugreek-but trust me, you don't want to. Its slightly sweet, nutty flavor balances the other spices and gives the blend a deeper, more complex vibe. Toss 'em into mango pickle, carrot pickle, or amla pickle, where it adds a savory tang. No fenugreek? A pinch of yellow mustard seeds will do.
Ground Ginger
Ground ginger brings a warm, spicy, and slightly sweet flavor to the curry powder. It's known for its digestive benefits and anti-nausea properties. The Buffalo Ginger from Burlap & Barrel has a sharper, more intense kick than regular ginger, with a citrusy zing that makes the flavors pop.
That heat is exactly what makes my vegan gingerbread loaf and vegan gingerbread donuts so fragrant and deeply spiced. Regular ground ginger works fine, but if you can get your hands on the Buffalo Ginger, I think you'll agree that it's just kinda insanely good.
Ichimi Togarashi
Ichimi togarashi is just pure, ground red chili pepper-that's literally what the name means: "one flavor chili pepper." It brings a fiery heat that spices up all kinds of Japanese seasonings, like shichimi togarashi and furikake. Not in your pantry? Use Kashmiri red chili powder (which is a little milder), or mix your own blend of cayenne and gochugaru for a similar heat level.
Cardamom
Cardamom's got this bright, citrusy warmth with a hint of floral sweetness, making it just as good in sweet treats as in savory dishes. It gives pumpkin flan and vegan carrot cake a fragrant lift without being overpowering, while in zhoug sauce, it adds a fresh, spicy kick. It also brings out the natural sweetness in tzimmes and vegan sweet potato casserole, bringing out a deeper flavor. Plus, like a lot of Ayurvedic spices, it's great for digestion!
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Osaka-Style Curry Powder
Curry powder from Osaka has quite a bit more black pepper. You can also add a single star anise to the whole spices when roasting them and some mandarin peel.
Hokkaido Curry Powder
Hokkaido's curry powder has extra warming, aromatic spices like cinnamon and nutmeg, making it slightly sweeter. Sometimes dried mushrooms are added which makes this style of curry powder awesome to sprinkle on onigiri.
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📖 How to make Japanese curry powder
Nail this on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
The Fennel Countdown:
Add the fennel seeds, cumin seeds, black peppercorns, cloves, fenugreek, and coriander seeds to a dry frying pan over medium heat. Stir frequently for about 3 minutes, until they become fragrant and slightly darker in color.
Step Two
Spice, Spice, Baby:
Turn off the heat and immediately add the powdered spices. Let them sit in the warm pan, stirring occasionally, so they gently toast without burning. This helps give even the subtle spices like turmeric much flavor.
Step Three
Grinding on the Floor:
Once the spices have cooled completely, transfer everything to an electric spice grinder or high-speed blender. Grind until the mixture is a fine, even powder. If there are still visible little bits, keep blending until smooth.
Step Four
Jar Jar Binks:
Store the curry powder in a jar or an airtight container in a cool, dark place. It will stay fresh for up to 5 months, ready to bring bold flavor to your Japanese curry and beyond.
💡Serving Ideas
Japanese curry powder isn't just for making curry-it's one of those spices that you'll find yourself reaching for all the time. I also love mixing it into the glaze for yaki onigiri-because why wouldn't you want crispy, toasty rice soaking up all that Japanese-style curry goodness?
Tossing some into your vegan fried chicken marinade is a great way to give it a killer flavor, and a pinch in vegan yakisoba makes the sauce even more dope.
👉Top tips
- Whole Spices for the Win: Pre-ground spices lose their potency fast, but whole spices lock in their essential oils for a bolder, more aromatic curry powder. It's a small step that makes a big difference.
- Cool Before Grinding: Toasted spices smell amazing, but don't rush the grind-let them cool first. Grinding them while hot can lead to clumping, and nobody wants a lumpy curry powder situation.
- Customize Your Heat: Like your curry with a slow burn or a fiery kick? You're in control. Adjust the chili powder or dried red chilies to dial in the heat level that works for you (or whoever you're feeding).
🤷♀️ Recipe FAQs
What's the difference between Japanese curry powder and Indian curry powder?
Japanese curry powder stands out with different spices like cinnamon, star anise, and cardamom-flavors influenced by European spice blends. If you're curious about Indian spices, check out my punjabi soya chaap recipe or chana masala for a deeper dive into those flavors.
Can I use Japanese curry powder instead of curry roux?
Yes, but you'll need to add a thickener like flour or cornstarch, along with some fat, to replicate the richness of curry roux.
How should I store Japanese curry powder?
Keep it in an airtight container at room temperature, tucked away in a cool, dark spot, and it'll stay fresh for a long time (up to five months). It won't go rancid if stored longer, but the flavor will start to fade, so smaller batches are the way to go.
✌️You'll love these vegan Japanese recipes too:
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Japanese Curry Powder
Equipment
- Spice grinder
Ingredients
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- ½ teaspoon whole cloves
- ½ teaspoon fenugreek seeds
- 1 tablespoon coriander seeds
- 1 tablespoon turmeric
- ¾ teaspoon dried ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ichimi togarashi or half as much cayenne pepper
- ¼ teaspoon ground cardamom
Instructions
- Toast the fennel seeds, cumin seeds, black peppercorns, cloves, fenugreek seeds, and coriander in a dry pan over medium heat, stirring frequently for 3 minutes until fragrant.
- Turn off the heat and add the remaining powdered spices to the pan. Let sit for a few minutes to toast gently as the pan cools.
- Transfer the mixture to a spice grinder or high-speed blender and grind to a fine powder.
- Store in an airtight container.
Notes
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Meg says
This is sooo good. The kitchen smelled amazing and I made the Japanese Curry. Omg sooo good. It’s a lot “gentler” than other curry powders, and I think the flavours are more complex layers without any one flavour taking over. It made a subtle, complex taste in the curry. Lucky I doubled the recipe (accidentally) but I’ll be using it again and again. Thank you Chef Adam