Japan has been refining the original British curry recipe since it arrived in Japan over 100 years ago. The modern Japanese culinary scene is saturated with curry stands and it is the second most consummed dish behind sushi. This regional, northern green curry style, found in Miyagi Prefecture lends this curry to be milder with more emphasis on the umami qualities when its compared to its Indian & Southeast Asian counterparts. The Coriander, Cumin, Turmeric and Matcha Tea give this curry a warm vegetal aroma and deep earthy flavor. Sweetness comes from the Green Cardamom Seeds, Cinnamon’s bright zip and finally, Fenugreek adds its nutty, slightly sweet flavor . Sansho Grape Berry offer a welcomed warmth. The Anethole from fennel offer the licorice flavor and aroma. This refined and perfected green curry balances a ratio of 9 main spices with 8 trace sub spices is extremely popular in this region.
Coriander, Cumin, Turmeric, Green Cardamom Seeds, Sansho Grape Berry, Matcha Tea, Fennel, Fenugreek, Cinnamon, other spices