Japanese curry – kare raisu in Japanese – is unlike any “curry” you might know from south Asian countries. It arrived in the form of British “C&B” curry powder, so it was considered western food, not Indian. Today, Japanese S&B curry powder is one of the best known, which contains 17 spices such as turmeric, coriander, fenugreek, cumin, cinnamon, fennel, ginger and star anise. The cubes dissolve, turning the stew into a thick, fragrant, mild Japanese curry. Add the curry powder, garam masala and chilli powder (if using), toss to coat everything, then add the dashi, soy sauce, salt, vegetables and meat.