Japanese Curry

Culinary Arts

Japanese Curry

Make curry roux blocks for quick and delicious meals anytime you crave kare raisu (Japanese curry).

Tuition Assistance and Other Policies

Meeting Times
  1. Sun, 10/20/2024 11:00 AM - 2:00 PM

Sun, 10/20/2024

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Type:
Class, No Prerequisite

Location:
Culinary Arts Studio

Interests:
Cooking, Kitchen Skills

About

Mild, savory, and with a hint of sweetness, Japanese curry — kare raisu — is one of the most popular dishes in Japan. It’s a fine example of Yoshoku cooking, meaning Western dishes reinvented through traditional Japanese food principles. In this case, curry came to Japan from India via the British. 

Curry blocks were invented to make it easy for people to whip up an “instant” pot of curry. Commercially made curry blocks are shelf-stable boxes of curry roux full of questionable ingredients, such as stabilizers, chemical flavorings, and preservatives. Who needs that? We can make our own! They're a wonder to have on hand for a quick and delicious meal.  

You’ll learn the 23 spices that go into Japanese curry powder. From there, you’ll make roux blocks in molds, then freeze a few to take home. Some you’ll use to make kare pan buns and others you’ll use for a meal of chicken curry with rice.

On the menu: 

  • Curry roux blocks (to cook with and to take home).
  • Kare pan: Baked buns filled with mushroom-walnut curry. 
  • Kare raisu: Chicken and vegetable curry with rice.

Materials

A $25 materials fee, included in the cost of the class, covers everything you'll need. 

Class Policies

  • Ages 14 and up are welcome.
  • You must wear closed-toe shoes to class.
  • You must be registered for the class (no drop-ins).

BARN Policies

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount

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