ENGLISH

All about
JAPANESE
C URRY
 Japanese Curry
Soul food of Japan, loved by men and women of all ages

Garnish with
Steaming hot rice
fukujinzuke pickles to
add accent to taste

In Japan, rich sauce Standard ingredients are:

is generally prepared • Onions
using a roux. • Carrots
• Potatoes
• Meat

Facts About Japanese Curry

Number of restaurants that feature curry on their menus
Over 10,000*
1
Number of restaurants that feature burgers on their menu: About 8,000*2

Total annual sales of curry roux and retort products for retail
100 billion yen*
3 More than the market sales amount for the dressing
Approx. category.
More than market sales amounts of mayonnaise
and ketchup combined.

Frequency of consumption

Once in 5 days* 4

(73 times in 365 days)

Kid's Favorite food ranking*5

1st: Curry 2nd: Sushi 3rd: Kara-age Chicken
Children love it too!
*1： Our own survey *2: Statics of Nihon Hamburg Hamburger Association *3: INTAGE SRI Roux curry & Retort curry market Total amount
of sales for 2018 *4: “Statistics of All Japan Curry Manufacturers Association” *5: Gurunavi survey

1
 How S&B Foods lit the "Curry Rice Flame"
-from a foreign cuisine to a Japanese soul food
Curry was originally a western dish brought to Japan from Europe around 1870.
Minejiro Yamazaki, the founder of S&B Foods, became a passionate fan of this
delicious dish. With the desire of bringing curry to more Japanese people, he finally
succeeded in developing Japan's very first domestic curry powder in 1923 after
much trial and error.
Curry was initially served only at western restaurants in cities, but S&B Foods
started selling “Hidori Brand Curry Powder” in 1930, with the desire to make the top
quality curry available to people at home. This contributed to the popularization of
curry at ordinary homes.
1954 saw the launch of S&B’s first full-fledged solid instant curry, “S&B Curry”. In
1966, the company released “Golden Curry”, a rich and full-bodied curry with the
base of company's signature curry powder. Curry rice was now easy to make and
enjoy at home. “Golden Curry” is a long-selling product that is still highly popular
today, even more than 50 years since its release.

From Japan to the world

Golden Curry, the signature product of S&B Foods, is now exported to over 70
countries around the world, with the aim of delivering delicious “Japanese curry” to
as many customers as possible.
We made this booklet in hopes that you understand more about “Japanese Curry”
and see how easy it is to make this delicious dish using S&B products.

2
 S&B Foods’ Curry Products for Export
Curry powder Free of animal derived ingredients
Use of dairy only in Dinner Curry Mix in Flakes 1kg

Oriental
Curry powder
85g/400g/2kg

Spiciness of curry Mild Medium Hot Extra hot

Golden Curry Mix

1kg 50 servings

Golden Curry Mix

220g 12 servings
Roux

Tasty Curry Mix

1kg 50 servings

Tasty Curry Mix

200g 10 servings

Golden Curry Mix

1kg 50 servings
Flakes

Dinner Curry Mix

1kg 50 servings

Tasty Curry Mix

1kg 50 servings

Golden Curry Sauce

with Vegetables
230g 1 serving

S&B Curry Sauce

Retort

with Vegetables
210g 1 serving

Curry Sauce
3kg/150g
20 servings/1 serving 3kg 150g

3
 Characteristics of S&B Curry Brand Different forms of S&B Curry
Oriental Curry Powder Curry powder
Popularized as the “Red Can” since 1950, it is the Japanese A spice mix that contains
standard for curry powder and still remains the most popular only spices and herbs.
curry powder in Japan. Versatile – can be used to
add flavor or color to a dish.
The sales of curry powder exclusive for export started in 2013.
This product is also prepared by fully utilizing the meticulous
manufacturing method of the “Red Can”. This aromatic curry
powder is prepared with spices and herbs that are blended Curry roux
with a superb balance. A mixture of curry powder,
wheat flour, oils and fats.
Golden Curry
The Golden brand has been very well received in Japan since
its launch in 1966. With its full-bodied and aromatic feature
unchanged, it still continues to evolve today. Curry flakes
To let everyone around the world easily and reliably enjoy the Finely diced curry roux.Suitable
for cooking in large quantities.
richness of Golden Curry’s aroma, S&B’s lineup consists of
three export-only items: roux, flakes, and retorts. With a unique
manufacturing process that incorporates the aromas of
different spices and herbs, Golden Curry enhances the flavor Retort (contains chunks of
vegetable)
of any ingredeint cooked with it.
Prepared curry processed by
Dinner Curry heating and sterilization.
This is the first “S&B’s Finest European Curry,” released in The taste is consistent and
ready to serve just by heating.
1973. A special blend of unique spices adds depth to this
curry’s flavor.
These export-only Dinner Curry Flakes are made with a unique
Retort (no chunks of vegetable)
ingredient mix. They use only carefully selected onions (an
Prepared curry processed by
indispensable flavor staple of Western sauces) that have the
heating and sterilization.
right balance between sweet and sour. The onions are roasted
The taste is consistent and ready
at length until they are golden brown, which melts their to serve just by heating.
richness and sweetness into the curry flakes. Recommended as topping sauce
for such dishes as Katsu Curry
Tasty Curry (curry with cutlet).
Tasty Curry uses vegetable bouillon made from carefully
simmered vegetables in pursuit of “richness and deepness”
in taste. This export-only curry makes the most of its
combination of delicious vegetables, and goes well with any Advantages of curry roux
added ingredient. Made in blocks for easy control of quantity,
without any need to measure.
S&B Curry Sauce with Vegetables in retort
Advantages of curry flakes
pouch (containing vegetables)
No need to dice and easily melted.
Simply heat up to enjoy a delicious Japanese curry packed
Measurements can be taken using measuring
with vegetables. This curry with a gentle flavor is prepared with cups.
balanced mellow spices, with no animal derived materials or
MSG included. Curry roux and flakes melt well at 60°C to 70°C.
Turn off heat first, then add the product to the
Curry Sauce cooking pot.
This curry is made with spices and herbs added with sautéed
onions, which altogether creates an excellent aroma. The
convenient retort pouch can be heated for quick enjoyment.
No animal derived materials or MSG are used in and no solids
are included, making this a versatile curry sauce suitable for
any type of recipe.
4
 How to prepare basic curry

Making delicious curry is easy!

Let’s make proper curry with just a cooking pan!

Roux Flakes Retort (individual serving)

Heat the retort pouch in hot water.
Alternatively, open the pouch and
①Prepare vegetables and meat, pour the curry into a pot to warm it
by cutting them to bite size with a microwave.
blocks.
①Fill cooking pan with water and
bring to boil.

②Add vegetable oil to a cooking

pan, then stir-fry meat and
vegetables.
(Cook with medium heat for ②Place the retort pouch in boiling
about 5 minutes) water and let it heat for 3 to 5
5minutes minutes. (Do not open pouch)

③Add water and bring to boil,

then reduce heat. Cook with low
heat until vegetables are tender. 3∼5minutes
(About 15 minutes after boiling)

15minutes ③Take the heated pouch out of water,

open the pouch and pour the curry
over cooked rice prepared on a
④Turn the heat off, add roux or plate. Bon appétit! Be careful not to
flakes and mix well. (Roux melts burn yourself when opening seal.
well at 60°C to 70°C) Once the
sauce mix is completely melted,
simmer with low heat until the
sauce becomes consistently
thick.

⑤Pour the prepared curry sauce

over cooked rice on a plate. Advantages of using the
Enjoy curry with rice! sauce at a restaurant
• Just heat and easy to serve.
• A variety of original recipes can
be developed, using this sauce.
• There is no variance in
reproducing the taste.

5
Curry Recipe
Standard Curry
This bold chicken curry has the perfect blend of choice
spices, making for the rich aroma of genuine curry.
Ingredients (10 servings)
Chicken ････････････････････････････････････････ 200g
Onions ･･････････････････････････････････････････ 600g
Potatoes ･･･････････････････････････････････････ 400g
Carrots･･････････････････････････････････････････ 100g
Water ････････････････････････････････････････････ 1,200ml
S&B Golden Curry Roux Medium Hot ････････ 200g
S&B Curry Powder ････････････････････････ Suitable amount
Vegetable oil ･････････････････････････････････ Suitable amount
*Use different meats or seafood according to your preference
(beef, lamb, shrimp, etc.)
Recipe
1. Cut chicken meat and vegetables to bite size blocks.
Heat vegetable oil in the cooking pan, then stir-fry
chicken meat and vegetables well. (Season chicken
with curry powder)
2. Add water and when it starts to boil, skim off foam
(scum), then simmer with low to medium heat until
ingredients are soft (usually about 20 minutes).
3. Turn off the heat and add the curry roux. Once it
melts, resume the heat on low and cook until the
mixture becomes thick.
4. Pour the sauce over rice on a plate.
* These are recipes used with products made for export.
Katsu Curry
Katsu Curry with chicken cutlet served with richly
spiced curry sauce.
Ingredients (10 servings)
Onions (thinly sliced) ････････････････････ 400g
Water ･･････････････････････････････････････････ 1,520ml
S&B Golden Curry Flakes Medium Hot ････ 200g
Vegetable oil ･･･････････････････････････････ Suitable amount
<Cutlet>
Chicken (breast meat) ･･････････････････ 130g x 10 pieces
Flour, eggs, bread crumbs, salt and pepper
*Use different meats according to your preference.
Recipe
1. Heat vegetable oil on a cooking pan, then stir-fry
thinly sliced onions well.
2. Add water and when it starts to boil, skim off foam
(scum), then simmer with low to medium heat until
onions are soft (usually about 20 minutes).
3. Turn off the heat and add the curry flakes. Once it
melts, resume the heat on low and cook until the
mixture becomes thick.
4. Put rice and cutlet on a plate, then pour the sauce
over to serve.
<Cutlet>
1. Make a cut halfway in the middle of the chicken meat
and sprinkle salt and pepper.
2. Add flour, eggs and bread crumbs on the meat, then
adjust the shape as needed.
3. Deep fry in oil at 170°C, shake off oil and cut to bite
size blocks.
6
 Curry Recipe
Beef Curry
This authentic, rich, and thick curry uses a chicken
bouillon soup base.
Ingredients (10 servings)
Beef (cutoff) ･････････････････････････････････ 300g
Onions (thinly sliced) ･････････････････････ 400g
S&B Dinner Curry Flakes ･･･････････････ 200g
Vegetable oil ････････････････････････････････ Suitable amount
Chicken Bouillon Soup･･････････････････ 1,200ml
<Chicken bouillon soup ingredients>
Onions･･･160g, Carrots･･･80g,
Celery (both leaves and roots)･･･40g,
Chicken wing (tips)･･･800g, Chicken wing (drumstick)･･･800g、
Bay leaf･･･1 piece, Water･･･1,500ml
Recipe
1. Cut ingredients for chicken bouillon soup to suitable
sizes and put them in the cooking pan. Bring to boil
with medium heat, then simmer with low heat for 2
hours or more, while skimming off foam (scum). Filter
with a strainer to complete the chicken bouillon.
2. Heat vegetable oil in a cooking pan, then stir-fry thinly
sliced onions with low heat until they turn caramel in
color, then stir with a mixer until a paste is formed.
3. Stir-fry beef in a cooking pan and when the color
changes, put in chicken bouillon and stir fried onion
paste and bring to boil. Skim off foam (scum), then
simmer for 15 minutes.
4. Turn off heat, put in the curry flakes and start heat
again. Simmer with low heat until the sauce becomes
thick.
5. Pour the sauce over rice on a plate.
7
Chicken Curry
This dish combines flavorful chicken and hearty
onions with a tasty curry infused with the flavor
of slowly simmerd vegetables.
Ingredients (10 servings)
Chicken (breast meat) ･･･････････････････ 800g
Onions (thinly sliced) ･････････････････････ 600g
Water ･･･････････････････････････････････････････ 1,200ml
S&B Tasty Curry Roux Medium Hot ･････････ 200g
Vegetable oil ････････････････････････････････ Suitable amount
*Use different meats according to your preference.
Recipe
1. Heat vegetable oil in a cooking pan, place chicken
cut to bite size and stir-fry. Take the chicken out of
the cooking pan.
2. Add more vegetable oil, then stir-fry sliced onions
until they become soft (usually about 20 minutes).
3. Add some water to the cooking pan and bring to boil.
Turn off heat, then break and add curry roux. Melt the
roux completely in the sauce.
4. When the curry roux is properly melted, add chicken
and simmer with low heat until thick sauce is made.
5. Pour the sauce over rice on a plate.

Keema Curry
This one is a curry you would never get tired of, prepared
by blending and melting ground beef and vegetables in
the curry sauce to just the right consistency.
Ingredients (makes 10 servings)
Ground beef ･････････････････････････････････ 400g
Onions (finely chopped) ････････････････ 400g
Tomatoes ･････････････････････････････････････ 300g
Water ･･･････････････････････････････････････････ 750ml
S&B Golden Curry Roux Medium Hot ･･･････ 200g
Vegetable oil ････････････････････････････････ Suitable amount
*Use different minced meats according to your preference.
Recipe
1. Finely chop onions and roughly chop tomatoes.
2. Put vegetable oil in the cooking pot, stir-fry onions,
then add ground beef and stir fry slowly.
3. Add tomatoes and lightly stir-fry.
4. Add water and turn on heat. When it starts to boil,
turn down to slightly low heat, then simmer until
ingredients are soft (usually about 5 minutes).
5. Turn off the heat and add the curry roux. Once it
melts, resume the heat on low and cook until the
mixture becomes thick.
6. Pour the sauce over rice on a plate.
* These are recipes used with products made for export.
Soup Curry
This is a mild soup curry full of ingredients.
Ingredients (10 servings)
Chicken legs ････････････････････････････････････ 10 pieces
Onions (finely chopped) ････････････････････ 400g
Carrots･････････････････････････････････････････････ 200g
Eggplants･････････････････････････････････････････ 2 pieces
Potatoes ･･････････････････････････････････････････ 400g
Broccoli ･･･････････････････････････････････････････ 200g
Green peppers ･････････････････････････････････ 4 pieces
Water ･･･････････････････････････････････････････････ 1,400ml
S&B Tasty Curry Flakes Medium Hot ･･･････････ 100g
Recipe
1. Finely chop onions and cut potatoes, carrots, eggplants,
broccoli and greenpeppers to into large chunks.
2. Heat vegetable oil in a cooking pot and fry chicken
legs until they turn brown on both sides, then take
them out of the pan.
3. Heat vegetable oil in the cooking pot, then add and
stir-fry onions, potatoes, carrots, eggplants, broccoli,
greenpeppers until soft.
4. Place the chicken legs from Step 2, then pour in
water and bring to boil. Skim off foam (scum), then
simmer with low heat (usually about 20 minutes).
5. Turn off heat, put in the curry mix flakes and start heat
again. When the flakes dissolve in the sauce, simmer
again with low heat.
8
 Different Recipes
Curry Udon
This is a flavorful curry udon with enhanced
Japanese stock.
Ingredients (10 servings)
Udon ････････････････････････････････････････････ 10 portions
Chicken (thigh meat) ･･･････････････････････････ 500g
Leek ･･････････････････････････････････････････････････ 1 shoot
Water ････････････････････････････････････････････ 3,000ml
  Instant Japanese dashi (bouillon) ････ 10g
  Mirin ･･････････････････････････････････････････････ 200ml
  Soy sauce ･･････････････････････････････････････ 200ｍｌ
Starch and water ････････････････････････････････ 150ml
S&B Golden Curry Flakes Medium Hot ･･･････････ 100g
*Use different meats according to your preference.
Recipe
1. Cut chicken into thin strips, cut the leek in half and
then cut each half into 4 equal portions.
2. Combine in a cooking pot, then to boil. Add curry
flakes, mix well, then add chicken meat from Step 1
and simmer for 2 minutes.
3. Add leeks from Step 1 and bring to boil, then add and
mix starch and water.
4. Boil noodles in another cooking pot, serve noodles
and pour soup from Step 3 to complete the dish.
9
Kara-age Chicken
(Curry Flavor)
Kara-age chicken with abundant flavor of curry powder.
Ingredients (10 servings)
Chicken (thigh meat) ･･････････････････500ｇ
  Soy sauce ･････････････････････････････････15ml
  Sake ･････････････････････････････････････････15ml
  Salt ･･････････････････････････････････････････2g
  Grated ginger ････････････････････････････3g
  Grated garlic ･････････････････････････････4g
  Water････････････････････････････････････････50ml
  S&B Oriental Curry Powder ････････25g
Wheat flour ･･･････････････････････････････30g
  Potato starch ････････････････････････････30g
Vegetable oil (for frying) ･･････････････････Suitable amount
Recipe
1. Cut chicken into bite size.
2. Put all ingredients of into a plastic bag, then add
chicken meat from Step 1 and marinade well. Place
the bag in refrigerator for about 30 minutes.
3. Mix ingredients of in a bowl, then mix them with
the ingredients from Step 2 with.
4. Pour in vegetable oil in a deep frying pan and heat the
oil to 180°C.
5. Fry ingredients from Step 3 for about 5 minutes.

Curry Bread
A bread spiced with curry powder.
Ingredients (10 servings)
Filling in each serving: 40g
<Filling>
Ground beef ･････････････････････････････････ 280g
Onions (finely chopped) ････････････････ 150g
Ginger･･････････････････････････････････････････ 15g
Garlic ･･･････････････････････････････････････････ 15g
Ketchup ･･･････････････････････････････････････ 75g
S&B Oriental Curry Powder ･･･････････ 15g
Vegetable oil (for stir-fry) ･･･････････････ Suitable amount
Recipe
<Filling>
1. Finely chop onions, garlic and ginger.
2. Heat vegetable oil in a frying pan, then add ginger
and garlic to transfer flavor to the oil.
3. Once the aromatic flavor of ginger and garlic comes
up, add onions and stir-fry until they become soft.
4. Add ground beef and curry powder and stir fry until
they form clumps.
5. Add ketchup and simmer about 5 to 8 minutes until
moisture dissipates.
* These are recipes used with products made for export.
Croquette
(Curry Flavored)
Curry croquettes with a richly spiced curry flavor.
Ingredients (10 servings)
〈Filler〉Potatoes ･･･････････････････････････････ 500ｇ
   Onions (finely chopped) ･････････ 100g
   Ground beef ･･････････････････････････ 250ｇ
   Salt ･･･････････････････････････････････････ 5g
   Melted butter ････････････････････････ 20g
   S&B Oriental Curry Powder ････ 20g
〈Breading〉Cake flour ･････････････････････････････ 25g
   Beaten eggs ･･････････････････････････ 2 pieces
   Bread crumbs ･･･････････････････････ 50g
   Vegetable oil (for stir-fry and deep-fry) ･･･ Suitable amounts
*Use different minced meats according to your preference.
Recipe
1. Remove skins from the potatoes and cut in quarters.
Boil potatoes until they are soft.
2. Add salt and mash potatoes while they are hot.
3. Heat vegetable oil in a frying pan, and stir-fry onions
and ground beef.
4. Add potatoes from Step 2 to ingredients from Step 3
as well as salt, butter and curry powder and mix.
5. Divide the total amount into four equal portions and
shape them into oval forms. Apply wheat flour, eggs
and bread crumbs, then fry them in oil at 170 to
178°C.
10
 Season up your
Umami
enjoy differe
Bouillon (granules) Standard adding amounts: These are amounts
！ Adding a large amount will result in a saltier taste. 1.5∼3g
◎ Other changes to

Grated raw garlic

◎ Adds depth. 2∼10g
！ Adding a large amount will result in a garlicky taste.

Grated ginger
◎ Adds depth.
！ Adding a large amount will result in a gingery taste.
2∼10g
Add umami
Ketchup
！ Adding a large amount will result in a more acidic taste. 30∼60g

Tomato purée 50∼

！ Adding a large amount will result in a more acidic taste. 125g Add sweetness
Worcestershire sauce
◎ Adds flavor. 20∼90g

Sautéed onion base 30∼

◎ Adds sweetness. 250g

*When replacing onions, use about one-tenth of the amount of onion to produce
about as much rich body.
Add spiciness

Sweetness
Sugar
◎ Adds thickness. 4∼25g
Add hotness
Chutney
◎ Adds thickness, fruitiness, and cohesion. 40∼90g

Honey Add vis

◎ Adds thickness. 30∼80g
！ Boil thoroughly before adding roux.
*Honey contains an enzyme called amylase, which may result in a thinner sauce.

Spiciness
Curry powder Hotness
◎ Adds ‘curriness,’ and spiciness. 3∼15g
！ Adding a large amount will give the sauce Cayenne pepper (togarashi)
a powdery quality. ！ Adjust by small amounts. 1∼10g

Cumin
◎ Makes the curry more Indian-style. 2∼13g Black pepper
！ Adding a large amount will make the cumin flavor ！ Adjust by small amounts. 1∼15g
more intense.

Coriander seed Garam Masala

◎ Adds a refreshing flavor. 5∼13g ◎ Adds scent. 3∼12g
！ Adding a large amount will result in a bitter taste. ！ Adjust by small amounts.

11
curry and easily Sourness
nt variations! Tomato juice
◎ For a refreshing tomato taste.
80∼
450g

added for every 1 kg of curry roux or mix flakes. Lemon juice

◎ The overall taste of the curry will be slightly sour. 3∼9g
taste ！ Precautions
！ Adjust by small amounts.

White wine vinegar

◎ Adds a refreshing splash to the curry. 2∼8g
！ Adding a large amount will result in a more acidic taste.

Yogurt
Add sourness ◎ Adds freshness.
！ Mix well with a whisk to prevent lumps.
50∼
150g

Richness
Fresh cream
Add richness ◎ Makes the sauce creamier and milder
！ The color of the curry will become lighter.
25∼
200g

Milk 100∼
◎ Adds cohesion and mildness. 1000g
！ Adding a large amount will lower viscosity
and lighten the sauce.

Instant coffee
Add color ◎ Adds depth.
！ Adding a large amount will increase the taste of coffee.
2∼5g

Color
Add Turmeric
！ Adding a large amount will increase the taste of 6∼18g
Japanese flavor turmeric.

Paprika
！ Adding a large amount will increase the taste of paprika. 50∼80g

cousity
Japanese flavor
Katsuo (fish) dashi stock (granules)
◎ Adds flavor and umami. 5∼20g
！ Adding a large amount will result in a saltier taste.

Soy sauce
Viscosity ◎ Adds flavor and umami.
！ Adding a large amount will result in a saltier taste.
4∼20g

Flour ！ Boil thoroughly before adding roux.

！ Use after mixing well with equal parts water 45∼70g *Soy sauce contains an enzyme called amylase, which may result in a thinner
(or hot water). sauce.

Starch (Potato starch) Men-tsuyu (noodle soup base)

！ Use after mixing well with equal parts water 30∼50g ◎ Adds a dashi (stock) flavor. 20∼70g
(or hot water). ！ Use kake-tsuyu soup base (diluted).

Mirin (rice wine vinegar) 30∼

◎ Adds sweetness and flavor. Gives the sauce good balance. 140g
！ Don’t use alcohol, use mirin mixed with water.

12
 CURRY x LOCAL FOOD
Japanese curry goes well with any ingredient, and can make for a rich variety of menus.
Local curries that are prepared using locally produced ingredients are popular throughout Japan.
Combine special local produce or special feature ingredients of your restaurant to prepare a
unique and original curry menu.

Hiroshima
Oyster Curry
Hiroshima Prefecture is famous for
oysters. Hiroshima Prefecture produces
more than half of national domestic
production*. Oyster curry is a popular
menu also sold as a retort product.
* 2017 Ministry of Agriculture, Forestry and Fisheries
“Fishery and Aquaculture Fishery Statistics”
Miyagi
Edamame (green soybean)
Curry
Also known as the “zunda curry”. Zunda
(mashed boiled green soybeans) is also
often used for desserts in Miyagi
Prefecture. Replace meats with zunda to
prepare dishes that are tasty and
suitable for vegans as well.
Kyoto
Sake Lees Curry
The ancient capital city of Kyoto is
dotted with famous sake cellars.
Sake lees is a byproduct of
Japanese sake making and is
often used in Japanese cuisine as
an ingredient that deepens the taste of
meal. Adding it to curry gives it a richer,
fuller body and a wonderful aroma.

Okinawa
Spam Curry
American culture has extensive impact on
Okinawa. One such aspect is the spam. Spam
on rice ball is widely popular and curry is also
a good match for a tasty experience.

PORK

13
 Hokkaido
Scallop Curry
The majority of scallops consumed in
Japan is produced in Hokkaido. Top
curry dishes with butter sautéed
scallops to enhanced umami taste and
fragrance of curry for a richer flavor.

Tochigi
Gyoza Dumpling Curry
Utsunomiya in Tochigi Prefecture is the place
for gyoza. Gyoza are immensely popular, and
the total amount consumed in Japan ranks
as one of the largest. Simply topping a
simple curry rice with gyoza will dramatically
expand its taste profile.

Mie
Lobster Curry
Ise is the ancient name for the
region of Mie Prefecture. Ise
lobster is a luxury ingredient used
for celebrations. Lobster curry is a
special feature offering on menus
at famous restaurants.
Shizuoka
Tuna Curry
Shizuoka Prefecture boasts Japan's No. 1* tuna
catch. Adding tuna to a curry makes an instant
Japanese-style dish, complete with a tuna stock.
* 2017 Ministry of Agriculture, Forestry and Fisheries “Fishery
and Aquaculture Fishery Statistics”

14
 “We love Curry” Voices of S&B employ
Our employees have as many favorite toppings, favorite ingredients, and
as there are fish in the sea. Our commitment to curry is second to none.

Favorite S&B Foods curry brands

In the close competition between the “Golden”
brand with characteristic flavor of spices and
the “Dinner” brand with characteristic rich flavor
was won by the “Golden” brand. The “Tasty”
brand is popular among families with children.
Preferred level of spiciness
Medium hot was the most popular level. This
was followed by hot. The number of people who
responded mild was low, perhaps because
S&B Foods is a manufacturer of spices.

Tasty brand
7.8% (16 people) Extra Hot Mild
6.4% (13 people) 3.9% (8 people)

Golden brand
Dinner brand 54.4% (111 people) Hot
37.8% (77 people) 33.8% (69 people)
Medium Hot
55.9% (114 people)

Preferred toppings (up to 3 selectable)

Preferred ingredients (up to 3 selectable)
There were about 120 types of responses. It There were about 70 types of responses for
was surprising that natto (sticky soybeans) preferred ingredients. Responses for specific
came in 8th place. Grilled and deep fried ingredients such as beef tendon, chicken legs,
toppings are popular as well, such as deep thinly sliced pork and the like, were noticeable
fried vegetables. for meats. Tomatoes, okra, zucchini and the
like were popular among vegetables.
1st: Pork cutlet
2nd: Cheese 1st: Onions
3rd: Slow boiled eggs 2nd: Beef
4th: Chicken cutlet 3rd: Potatoes
5th: Boiled eggs 4th: Eggplants
6th: Hamburger 5th: Chicken
7th: Fried shrimps 6th: Carrots
8th: Natto (sticky soybeans) 7th: Pork
9th: Fried onions 8th: Mushrooms
10th: Raw eggs 9th: Tomatoes
10th: Ground beef

15
ees. * Number of people surveyed: 204 people

secret recipes

Popular time for eating curry

The top response was eating curry for dinner.
Popular seasons for eating curry A family sitting together for dinner, eating curry
is a standard image that comes to our mind.
People who responded that they “eat all year Lunch was popular after dinner. Curry seems
round” topped the chart, followed by those to be popular in Japan as fast food for workers.
who eat most often in summer. People tend to
eat more curry in summer, because curry has Late night snack Breakfast
appetite stimulating effect. 2.0% (4 people) 2.0% (4 people)
Spring
0.5% (1 person)
Summer
21.6% (44 people) Lunch
36.2% (74 people)
Autumn Dinner
All year round 3.4% (7 people) 59.8% (122 people)
69.6% (142 people) Winter
4.9% (10 people)

Particular preferences for

special preparation methods
Preferred secret ingredients
• Fry the onion for an extended ere
(up to 3 selectable) Thereaw
period of time, fry the vegetables m nyses
resp o n
There were about 110 types of responses.
thoroughly, and simmer.
Sauces and milk that add richness to taste were
• Take the time to puree, mince, and chop your
popular. There were also unique responses,
ingredients.
such as wine, garlic or pineapples. There were
also noticeable responses such as cumin, • Add starter spices such as cumin seeds first.
much expected of a manufacturer of spices. • Use herbs such as allspice and bay leaf to
cut the smell of meat.
1st: Sauce (oyster, Worcestershire, etc.) • Stew meat and large vegetables in a
2nd: Milk pressure cooker. Dry cooking in an electric
3rd: Chocolate pressure cooker works too.
4th: Soy sauce • Use whole tomatoes instead of adding water.
5th: Instant coffee • Make pepper rice.
6th: Garlic • Fry your ingredients with curry powder.
7th: Chutney • Boiling meat with carbonated water instead
of water will soften ingredients.
8th: Honey
9th: Ginger
10th: Fresh cream

16
 S&B Foods company profile

In 1923, Minejiro Yamazaki, the founder of S&B Foods, succeeded in

manufacturing curry powder for the first time in Japan. “Higashiya”, which was
to become the predecessor of S&B Foods, was founded.
Since then, steady efforts were made with product development and
popularization, according to the creed of pursuing ““Pursue the genuine taste.
The company not only deals with curry but as the pioneer of spices and herbs
in Japan, S&B Foods introduced wasabi paste in tube to the Japanese market
for the first time in 1972, followed by assorted chili pepper, Japanese sansho Minejiro Yamazaki

pepper, yuzu pepper and other superior good tasting products.

S&B Foods exports more than 100 variety of safe and secure products
overseas as well, including curry, wasabi and Japanese spices. S&B is now
recognized a brand of curry and wasabi.

The path to the global market

1960’s S&B products already available at overseas markets. Curry roux and curry powder sold.

1970’s Packed in English packaging made exclusively for overseas, a diverse range of products
such as curry and spices are made available to global markets. Asia, America, Europe,
Africa and around the world.

Sweden
Great
Britain West and East Germany Canada
Netherlands
France Korea
Italy U.S.A.
Kuwait SCC SBIC

Saudi Arabia Hong Kong

SBT
South Pacific Island
Singapore
Kenya
Indonesia
Paraguay
Australia
South Africa
Argentina

SBIC : S&B INTERNATIONAL CORPORATION

SCC : S&B SPICE CENTER CO., LTD.
SBT : S&B SHOKUHIN TENGGARA SDN, BHD

17
1991 Released a Golden Curry free of use animal fat. (No longer
available)

1998 Released Golden Retort Curry exclusively for export.

2001 Released the first edition of the current product, Golden Curry
(mild, medium, hot) free of animal derived ingredients.

2002 Released Tasty Curry (retail) exclusively for export.

Released the first edition of the current Curry Flakes exclusively
for export! Product lineup is enhanced so that even more
people can enjoy Japanese curry.

2009 Released a Golden Curry (Extra Hot) that does not use animal
products. This is a special export edition that meets the needs
of our overseas customers.

2016 Released an export-only version of S&B Foods’ flagship Curry

Powder.
Provided an extensive array of curry products for export.

2019 Started production of instant curry exclusively for export using certified palm oil. Established
sustainable procurement commitments to address environmental and social issues and
achieve sustainable growth.
Released Tasty Curry 1kg roux and Flakes for export.

As of 2019, S&B curry products are being exported to more than 70 countries.

2020∼ We continue to make further progress to ensure Japanese

curry is enjoyed around the world!

18
 The beginning of curry

Prior to the European countries entered the Age of Discovery in search of spices
16th Century from the Orient, through navigations and explorations, which led to the

emergence of curry for the first time in European documents.

1747 The recipe for curry is introduced for the first time in the British
cookbook, the “Art of Cookery Made Plain and Easy”.

Around 1772 The first curry powder in the world commercialized by Crosse &
Blackwell (C&B) of the UK. (Accurate date of sale is unclear)

Around 1870 The curry powder of C&B arrives in Japan.

— Curry starts a trend in Japan —

1876 The Sapporo Agricultural College (present day Hokkaido University),

founded by Dr. William Smith Clark, start serving curry on rice at
dormitory cafeteria.

1877 Curry on rice emerges for the first time in the restaurant industry of
Japan. Curry roux becomes a recognized product.

1904 Curry Udon is invented.*

1918 Katsu Curry is invented.*

1923 Minejiro Yamazaki (founder of S&B Foods) succeeds in

manufacture of first domestically produced curry
powder in Japan.
ヒドリ印カレー粉
1927 Curry Bread is invented.* (Hidori Brand Curry Powder)

1930 The first curry powder for home use, “Hidori Brand Curry Powder"
sold by Higashiya (predecessor of S&B Foods).

1950 First solid curry roux produced in Japan.

1968 First retort curry produced in the world.

* Various theories suggested.

19
 Curry Q&A
Q When using curry roux to prepare curry,
why is the heat turned off before adding roux?

A
Adding roux into boiling water causes the surfaces of
roux to become gelatinized while the inside remains 60℃∼70℃
sealed, which causes lumps. Heat is turned off first to let
the soup cool down slightly before adding roux to

c
prevent that from happening. This allows the oily fats in

68
the roux to melt before the surface becomes rapidly
gelatinized, making it possible to melt the whole roux in
a consistent and smooth manner.

Q The curry is not thick at all. Why is this?

A
Curry is thickened when the flower is gelatinized
by heat. The cause for the lack of thickness may
be the viscosity of the flour being cut down by
enzimes or bacteria in the air.
It would be helpful to close the lid of the cooking
pot as soon as the curry is prepared. If any curry
is left over, let it cool in the cooking pot, then
transfer it into a container for storage in a
refrigerator.

20
 Curry Q&A

Q The surface of the curry roux

is green. Is it still OK? Q Why is the curry kept over
night often more tasty?

A A
Sometimes the surface of the curry roux
looks yellow-green when the package is
opened. This is a phenomenon called
blooming or bloom and this happens when
the pigment of tumeric, melts into the
of the curry roux and emerges to the
surface and then solidifies, which looks
yellow-greenish in color.People often
mistake this with mold, but there is
nothing to worry about.
Blooming can be prevented by storing
curry roux at a place that is not exposed
to direct sun light and avoiding hot
temperature.
Leaving cooked curry overnight allows
taste to seep into ingredients, with aromas
and flavors of various ingredients and
spices mixing and coming together.
Leaving the cooked curry overnight and
reheating brings out amino and nucleic
acids in meats and sugar in carrots to add
richness, which enhances the flavor of the
sauce. Potatoes break down and melt into
the sauce and absorbs sour and salty
tastes to make the taste of the sauce more
mellow. (If potatoes break down too much
the sauce becomes rough textured.)
Leaving cooked curry in high temperature
environment, such as during summer,
mirco-organisms can increase and this can
lead to rotting. Please make sure that you
store cooked curry in a refrigerator in small
quantities.

Q What happens when cooked or left over curry is frozen for storing?

A
In general, freezing curry for storing can cause the
taste to change slightly. When cooked curry or left
over curry is frozen for storing, it takes some time
before it is completely frozen. During that time the
moisture in the curry becomes crystals of ice,
which destroys starch in the curry sauce. This may
cause the sauce to become crumbly and weakens
the flavor. Allowing the curry to be exposed to
external air in storage, a “freezer burn” may occur,
which may deteriorate the oil.

21
Q Curry has a strong taste. Does that mean it contains a lot of salt?
The amount of salt in each serving of curry is actually quite low, so it is drawing attention as a reduced salt

A
diet. The spicy taste of curry is from spices and they are due to such spices as pepper, hot pepper and
ginger. The sharp taste provided by these spices is different from the pungent flavor of salt.
The salt content in a curry roux varies from one product to
another, but in general it is about 10%. Since the amount
used for each serving is 18 to 20 grams, the amount of
salt consumed per serving would be about 1.8 to 2.0 Salt
grams. The Ministry of Health, Labour and Welfare is consumption
currently instructing people to keep salt consumption per
person each day to 10 grams or less. In that aspect, the 3.3g
curry with salt content kept to under 3.3 grams per
serving not only poses no problem but can actually be
recommended as salt reduced diet.

Q Is there any good way to avoid

making excessive curry sauce Q Can curry powder be used
without heating?
from retort packages? S&B Oriental Curry Powder has been

A
Retor ts are available in 3kg and 150g
packages. Combining these may be a
A roasted during its manufacturing process
to bring out the unique flavor and can be
good way. added directly to dressing or meals
For example, use the 3kg package at the without heating. When it is used on raw
start of the day and serve the majority of food, avoid leaving it for a long time.
the order with it. As the closing time
approaches, use 150g packages instead
of 3kg, which are for single servings. This
would ensure that there are no open
packages left over.
However, once the package is heated for a
long while, although it is could be stored
again, it will lose its original taste.

3kg
150g

22
S&B FOODS INC.
1-3-2 Hatchobori, Chuo-Ku, Tokyo 104-0032, Japan
Tel : +81-35918-8643

S&B International Corporation LA Office

21241 S. Western Ave., Suite 110 Torrance, CA90501
Tel : +1-310-327-7000

S&B International Corporation NJ Office

560 Sylvan Avenue, Suite 3087, Englewood Cliffs, NJ 07632
Tel : +1-201-569-0100

S&B FOODS INC. SINGAPORE PTE. LTD

1 Gateway Drive #07-01 Westgate Tower Singapore 608531
Tel : +65-6801-0243

https://www.sbfoods-worldwide.com/