S&B Golden Curry Medium Hot 1kg
S&B's best-selling curry roux, in the 1kg catering box.
S&B Golden Curry is the roux that has defined Japanese curry rice since 1966. Break it into simmering stock and it melts into a thick, glossy, gently spiced sauce, the same every time. This is the medium hot strength in the 1kg catering box, for kitchens running katsu curry and curry rice at volume.
Why Chefs Choose This
- Consistent: the same thickness, colour and flavour batch after batch, whoever is on the stove.
- Fast: no roux to make: break in, stir, simmer.
- Medium hot: a clear warmth most diners enjoy, easy to lift with chilli at the pass.
- Portions to need: break off only what each batch needs from the 1kg box.
How to Use
- Katsu curry: the sauce for tonkatsu or chicken katsu over rice.
- Curry rice: simmer with onion, carrot, potato and meat, then serve over rice with pickles.
- Curry udon: loosen with dashi for a noodle-shop curry broth.
- Beyond Japanese food: curry sauce for chips, a filling for curry bread, or a base for pies and pasties.
Japanese curry, karē raisu (カレーライス), came to Japan with the British in the Meiji era and became a national comfort food: a thick, flour-based sauce, mildly spiced and served over rice. Instant roux blocks are what turned it into a weeknight dish. S&B (エスビー食品), founded in Tokyo in 1923, launched Golden Curry (ゴールデンカレー) in 1966 as a rich, aromatic curry, and the company names it as its bestseller. The idea is simple: spices, fat and flour already cooked together, so the roux stage is done for you. Medium hot, chūkara (中辛), sits above mild on the Japanese heat scale.
Learn more: Japanese Sauces
Pairs with: S&B Japanese Curry Powder 85g and S&B Ichimi Togarashi 300g
What does Japanese curry taste like?
Rich, savoury and gently sweet, with a warm spice that builds slowly rather than biting. The sauce is thick and glossy, closer to a gravy than a thin curry, and it coats rice and breaded katsu well. Golden Curry has a fragrant, rounded spice profile with a little fruitiness behind it, and the medium hot strength adds a clear warmth on the finish without numbing the palate. It tastes deeper once the finished curry has rested, which is why many Japanese cooks say curry is better the next day.
Product Details
| Type | Karē rū カレールウ (Japanese curry roux) |
| Brand | S&B Golden Curry (launched 1966) |
| Strength | Medium hot (中辛, chūkara) |
| Origin | Japan |
| Net Weight and Format | 1kg box |
| Best Used As | The sauce base for katsu curry, curry rice and curry udon |
How do I use a curry roux block?
Cook your meat and vegetables, add water or stock and simmer until tender. Take the pan off the heat, break in the roux and stir until it has fully melted, then return it to a gentle simmer for a few minutes, stirring, until the sauce thickens and turns glossy. Taking the pan off the heat first stops lumps forming. Follow the ratio of roux to liquid printed on the pack, and add a little more stock if you want a looser sauce for udon.
Is medium hot Golden Curry spicy?
Medium hot, chūkara in Japanese, is hotter than mild but still sits in the comfortable middle of the range. Most people find it warming rather than fiery: you notice the heat on the finish, but it does not drown out the spice and savoury flavour. For chilli lovers it is easy to lift with a pinch of ichimi or shichimi togarashi at the end. Taste the finished sauce before adjusting, as the heat settles a little once the curry has rested.
How should I store an opened box?
Rewrap any unused roux tightly in its inner wrapping or cling film, then keep it in an airtight container in a cool, dry place away from heat and sunlight. Roux blocks are mostly fat, so warmth softens them and strong smells nearby can taint them. In a warm kitchen, the fridge is a sensible home for an opened block. Break off only what you need for each batch, and use within the date on the pack.
SKU : C0031