The British navy introduced this sweet-and-spicy mix to the Japanese, and the modern-day version definitely resembles an English curry powder more than a Madras one—which means it's only mildly hot, with two herbs you'll never find in Madras curry: sage and oregano. It's a classic addition to a Japanese stew made with onions, potatoes, carrots and meat and served over rice. You can also use it in recipes that call for Madras curry powder, or sprinkle it over chicken breasts before grilling or on top of miso soup. Or try it in chef Anita Lo's Curry Puffs or caterer Andrea Correale's Spiced Nuts.
Get the recipes: Curry Puffs and Spiced Nuts