{
  "id": 18807105,
  "title": "A curry palette for all your ‘hidden flavors’",
  "url": "https://urgent.news/2026/11/07/a-curry-palette-for-all-your-hidden-flavors",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-11-07T23:00:00.000Z",
  "source": {
    "name": "Japan Times",
    "slug": "japan-times",
    "url": "https://www.japantimes.co.jp/life/2026/11/08/food-drink/curry-roux-cube-recipe-kakushi-aji-hidden-flavor/"
  },
  "original_language": "en",
  "account": "Japanese curry, once dismissed as a second-tier cuisine, has evolved into a distinct culinary style since its inception in Japan during the late 19th century. Born from British naval influences, Japanese curry distinguishes itself through mild spicing and the incorporation of unique, \"hidden flavors\" or kakushi aji.\n\nThese \"hidden flavors,\" often secret family recipes, may include unconventional ingredients such as apple, honey, soy sauce, and miso, which subtly enhance the overall taste. Crafting curry roux cubes with personalized kakushi aji is a straightforward process. When combined with water, each cube yields around 550 milliliters of curry, providing a substantial serving for four adults when paired with additional fillings.\n\nThe curry base recipe itself contains no chili, but its versatility allows for the addition of heat and other spices, as desired. A small pan of toasted whole spices, spices ground into powder, kombu, shiitake, and mandarin peel form the base of a homemade curry powder. This powder, mixed with salt, turmeric, ginger, and cocoa, imparts a rich, complex flavor.\n\nTo create the roux, melt butter in a medium pot over medium heat until lightly browned. Incorporate flour and stir continuously until it transforms into a dark brown roux. This may take up to 10 minutes; however, it is crucial not to burn or allow the roux to stick to the pan. Once achieved, stir in the curry powder until fully combined, then add honey.\n\nThe hot mixture is poured into six silicone muffin molds or freezer containers, or left to set as a single piece and divided later. Once solidified, the roux cubes can be transferred to an airtight container, lasting for a month in the refrigerator or six months in the freezer.",
  "summary": "\"Kakushi aji\" is the Japanese culinary term for ingredients you might not overtly taste, but without them the entire recipe suffers.",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}