YAMASAN KYOTO UJICurry - Japanese Food - Vegan Food - Japanese Curry Powder, Plant Based, Gluten Free, No Chemical Seasoning, FOR 4-5 DISHES, 5.29oz(150g)

Great flavor. Use less water than indicated (I removed water from the veggies/meat before adding the roux). I consider the spice level somewhere between mild to medium, but we eat pretty bland and usually get mild Golden or other brands of Japanese curry roux. It’d be nice if it was cheaper, but I appreciate that it exists and tastes good! Very few GF alternative foods can truly satisfy that, IMHO. I treated it like using a whole box of curry roux and it was great.

I ordered this as a gluten free item to make for a party with some celiac family members and it made a curry that is just as delicious as the regular kind.

S&B Golden Curry was a staple in our home until a member of the family went gluten free. I was so excited to find this alternative but it was a little frustrating because there aren’t any instructions so here’s how I make the equivalent of one box of S&B (serves 3-4 over rice).3 large carrots, 2 medium potatoes, 1 onion: chop into large bite-sized pieces and sauté in a glug of oil in a medium pot for 5 minutes.Cut 1-1 1/2 lbs of chicken into bite sized pieces and sauté in oil for 5 minutes in a skillet.Dump the chicken in with the veggies and add 2 cups of vegetable or chicken broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.After 15 minutes, stir in 1/3 cup of the curry mix and simmer uncovered for 5 minutes. After that 5 minutes you can add a little more mix (or corn starch) if it’s too thin or more broth if it’s too thick. I also add a little heat (cayenne pepper or Korean chili flake), more salt, and maybe some curry powder. Taste and add what you like.One packet probably makes 3 pots of curry for us.

I grew up eating Golden Curry, and this tastes even better (and is much healthier). It's amazing that you can get this flavor from a vegan recipe. We've been using this for a couple of years now, and have a couple of tips:1. For thicker curry, use 2 cups (or 2.5) of water instead of three per package2. Cook your meat/ vegetables in the water first before adding the powder3. Add the powder at the very end after your other ingredients are cooked, and simmer for 5 minutes on low heat. If you add the curry powder at the beginning on high heat, it will burn/stick at the bottom.This is now our go-to curry powder for making Japanese/Korean style curry. The flavor is excellent, and it doesn't have all the chemicals and preservatives that come with the typical curry cubes.Makes delicious curry dishes, is all vegetarian, highly recommended.

I was skeptical at first cause I'm so used to the Japanese curry brands I find at any grocery store but I really needed a gluten free option because of my autoimmune disease. I made curry rice today with this brand and it actually tasted good and the thickness of the sauce came out perfectly. The only reason I give it 4 starts is because I felt I needed to enhance the flavor a little more myself like more pepper, salt, and other things since the general flavor was pretty mild but overall still recommend!

* Soft update 06/2025: for thicker curry, use less liquid than you would usually use; this curry powder doesn't have much thickening agent and adding a starch slurry should be last resort (Alternatively add liquid for soupier tastes). If you prefer spicy curry just add your own curry spice to it (I swear I can handle spice, but Mccormick ground curry gives it a good kick no joke.)We usually ate Golden Curry until I started developing a gluten intolerance several years back. This stuff tastes great but it took us a few tries to figure out how to use it. We use an InstaPot, sear around 2lb of beef cubes seasoned with SPG and light curry powder remove from pot, add chopped onion and minced garlic, then reincorporate beef cubes, add 5lg cubed carrots, 4lg quartered Yukon potatoes, top with beef stock(32oz)/water until max fill line and follow normal stewing instructions for beef stew. After release add two packets of the curry mix. We feed a house of 5 with leftovers for lunch. We also use it for hamburger curry which is just browning 2lbs of ground beef in a medium pot on the stove, drain fat, add beef stock/water, frozen mixed veggies (peas carrots corn green beans), bring to a boil then add pcket of curry powder and simmer. We made the mistake of just using half a packet our first go around and won't do that again. Good luck! Also, it is NOT spicy.

Amazing! My husband is a Navy veteran that loves the Japanese curry that he discovered when stationed there. He absolutely LOVED this. So, I will be stocking up.

Well folks, the options are limited for gluten-free Japanese curry. That said, this one has good flavor, but has a lot of drawbacks. First, no real instructions in English - although not too hard, just add some water. Second, to say it's mild is an understatement. Even less than mild to the sweet side. Again, not to difficult to repair there either. Third - really darn expensive for what you are getting. Don't make my mistake and think this is comparable to a full size standard Japanese curry package (you know, the ones with the 2 trays inside). This is maybe equal to one of those trays. So at 11+ per, that's 22+ for what is normally about 5 bucks. Therein lies the nail in this coffin. I'll pay double for GF, but more than 4X - forget it.