JAPANESE CURRY SAMURAI Japanese instant Pork & Beef Curry Sauce 5 types Assortment

Tazewell good but I found price was insanely increased, for what?

Probably more for those already familiar as it didnt even occur to me to think about how to prepare it or what to do with it, or how it might taste like. Reminds me of the packs of  S & B Curry  sauce I get, but with a little more oomp of flavor (complexity?), and less big pieces of vegetable. The one I tried has flecks of meat and veg. I like the deeper taste of this. If you are familiar with S&B you know what I mean (good taste but more processed vibe to it), and this is a step up. Price and size reflects this too. As anticipated, it has a mild overall flavor with hint of sweet. I dont know if any of these get more spicy, but it is a mainstay to expect a hint of sweet no matter the spice level.Basically "Heat it and eat it". Heat it how you want (or not) as it is already cooked. Doesnt need to simmer as it is an instant food item. If rice or noodles are hot enough, then this may warm up enough just poured over. Or pour into a pan or dish to warm up. Or add the pack un opened to a pot of water to warm that way.I had mine over Udon noodles. Use the whole packet. I am always looking for a good sauce for my noodle bowl nights. I really like this. I like my Japanese S&B for use over rice, and I like this "Japanese Curry Samari" for use over my udon noodles. I use it all up at once.

The taste is very good 👍.

This is excellent Japanese curry sauce. The flavor is much better than I expected for a prepackaged sauce - but there is essentially no meat or vegetables or anything else in the sauce. There are a few tiny shreds of beef and what appear to be vegetables, but for the most part it seems like the meat and veggies in this are just for flavor. So for that reason, I think these would work better as a base for a high quality Japanese curry. Pour this into a pot with some water, add a couple diced carrots, onion, and chunks of protein - let that cook down, and then you have a nice meal.That being said, this is a really nice curry sampler. You get 5 different traditional Japanese curries, from 5 different regions (local curry specialties) - so it's really nice to just be able to appreciate the differences between them within each region. I couldn't find much info online about any of the curries except for the "Ishikajima Beef Curry"The Ishikajima Beef Curry is actually Okinawa Ishigaki Wagyu Beef Curry. Here is a snippit about it I found:"Ishigaki beef is bred in Okinawa, the southernmost prefecture of Japan. This type of wagyu rose in popularity after it was served as the main dish at the 26th G8 summit in 2000. Considered to be the most tender form of wagyu, this savory Ishigaki beef curry is fantastic."Here is the translated cooking instructions:Hot water method-*Place the sealed inner packet in boiling water for 3-5 minutes.*Pour the curry on top of rice and serve.Heating up in the microwave-*Open the packet and pour the curry into a microwave-safe deep dish. DO NOT place the packet in the microwave directly.*Place plastic wrap over the dish to prevent the curry from spilling in the microwave.*Heat up the curry in the microwave for about 2 minutes (500W)/1 minute and 30 seconds (600W).Thoughts:The Okinawan Wagyu beef curry was delicious, but really is only curry sauce with next to no meat or veggies. Next time, I'll definitely prepare vegetables and a protein source to go with this curry, as I feel that is the best way to use it. The flavor was rich, 2/10 spiciness, 3/10 sweetness, and 6/10 saltiness. A bit saltier than I would like, but delicious. It was a lot of curry sauce, and if you add some vegetables and protein each pouch could easily make a nice meal for 2 people.

I didn't like this at all. First it is way too sweet, Japanese curry isn't sweet like this, usually it is more on the spicy side. I will never buy this brand again. Meats in Japan in general is expensive so when you order curry in a restaurant you don't get that much meat period.

This is the best curry mix you can buy. It’s authentic and full of flavor. If you’ve never used it before, let me help you put. Cut some carrots up and start cooking them in a pan. Add cut up onions, and then your meat (I use steak cut up in small pieces), and then add the vegetables. Add a cup of water and cook, then add the curry mix, add a half cup of water. Mix the curry in the pan and simmer. Make rice, add a generous amount of spice curry to the water before boiling. ( You can take a piece of this curry mix and put it in the pot). Add rice, cook ten minutes. It cooks quickly and forms a thick sauce without having to add any additional starch or thickener. Crazy easy to use as you just dissolve a cube and combine with water and coconut milk. Not spicy at all if you want spice go hotter. I like mild curry so it was great for me.

These are retort pouches (as in MRE's, military rations or some of those diet plans with pre-made food.) You heat the pouch in boiling water for 5-10 minutes and serve with a big dollop of Japanese white rice (short grain rice.) It's soupy and sort of a thin stew, eaten with a spoon.The flavor is Japanese curry so it has that curry powder flavor but really no spiciness as in a hot Indian vindaloo curry. This is because Japanese curry actually comes to Japan via Great Britain, who adapted Indian curry to English tastes and it became a beef stew spiced with curry powder. Japanese curry has a slight sweetness that is surprising at first. Kids tend to love it. It is really like a thin beef stew with carrots and potatoes.This version has very small bits of beef and no big pieces of potato or carrot--it's a very very fine mince. And the spice is balanced really well. Just a hint of heat and not too much sweetness. It's really very tasty.There are no English instructions. But it's heat and serve fully cooked and doesn't need to be stored cold, so it's perfect for camping or traveling if you take a rice cooker along and can boil some water.

Hardly any meat or vegetables