Is There Flour in Japanese Curry? A Comprehensive Guide

January 5, 2026 •

3 min read

Unlike many South Asian curries, Japanese-style curry's distinctive thick, gravy-like texture is almost always created with a roux, a mixture of flour and fat. This means that for anyone wondering, "is there flour in Japanese curry?" the answer is a resounding yes, especially when using the popular, convenient block-form mixes.

Quick Summary

Japanese curry sauce's signature thickness comes from a roux made of fat, flour, and spices. This is a key ingredient in both commercially sold curry blocks and many homemade recipes, distinguishing it from other global curry variations.

Key Points

Flour in Curry Roux: Japanese curry's thick, gravy-like sauce is almost always made using a flour-based roux, a mixture of fat and flour.
Store-Bought Blocks: Commercial curry blocks, like those from S&B and House Foods, contain wheat flour and other seasonings compressed into solid form.
Not Gluten-Free: Because of the flour, most standard Japanese curry blocks are not gluten-free and should be avoided by those with celiac disease or gluten intolerance.
Flour-Free Alternatives: You can thicken homemade Japanese curry without flour by using cornstarch, mashed vegetables, or pureed fruits for a similar consistency.
Difference from Indian Curry: Japanese curry uses a European-style flour roux for thickening, distinguishing it from Indian curries, which rely on pureed bases and more complex spice blends.
Homemade vs. Blocks: While curry blocks are convenient, making a flour-free version from scratch gives you full control over the ingredients and allows for dietary modifications.

Understanding the Japanese Curry Roux

The secret to Japanese curry's thick, rich, and comforting texture lies in the roux, a cooking base made from flour and fat that is cooked to a specific color and consistency. This method, adopted from European cooking techniques and introduced to Japan via the British in the late 19th century, was then adapted to create a uniquely Japanese flavor profile. The roux serves as both a thickener and a flavor-enhancer, giving the curry a smooth, stew-like consistency that is sweeter and milder than its Indian counterpart.

The Role of Roux in Store-Bought Curry Blocks

For decades, commercial curry blocks have been the standard for making Japanese curry at home due to their convenience and consistent results. These blocks are essentially solidified curry roux, containing wheat flour, fats (like palm or rapeseed oil), curry powder, and various flavorings. To make curry, one simply sautés vegetables and meat, adds water, and then stirs in the pre-made block, which melts to form a thick sauce.

Common Curry Block Ingredients Include:

Wheat flour
Vegetable oils or fats
Curry powder (a blend of turmeric, coriander, cumin, and other spices)
Salt and sugar
Flavor enhancers like MSG
Caramel color for a rich brown appearance

Homemade Curry from Scratch: An Opportunity to Omit Flour

While most traditional recipes include a flour-based roux, making Japanese curry from scratch offers creative flexibility, including the option to make a flour-free version. A homemade roux involves cooking butter or oil with flour, and then adding curry spices before incorporating liquid. For those avoiding flour, alternatives can be used to achieve a similar thickness and texture. This method also allows for greater control over the spice blend, richness, and sweetness of the final dish.

Flour-Free Thickening Alternatives

For those with gluten sensitivities or simply preferring to cook without flour, several methods can create a thick, luscious Japanese curry sauce. These techniques replace the traditional roux without sacrificing texture.

Alternative Thickeners for Flour-Free Curry:

Cornstarch Slurry: A simple slurry of cornstarch and cold water can be stirred into the simmering curry at the end of the cooking process. This provides a clean, neutral thickening without adding flour.
Mashed Vegetables: Pureeing or mashing some of the cooked potatoes and carrots from the curry itself is an excellent, naturally gluten-free way to thicken the sauce. This also adds more vegetable flavor and body to the dish.
Vegetable or Fruit Purée: Some recipes incorporate pureed fruits like apple or banana, or additional pureed vegetables, which can act as a natural thickener while also adding sweetness and depth of flavor.
Nut Butters: Whisking in a small amount of unsalted nut butter, like cashew or almond, can thicken the curry and add a rich, nutty flavor profile.

Japanese vs. Indian Curry: A Comparison


Feature	Japanese Curry	Indian Curry
Thickening Method	Uses a flour-based roux (fat + flour)	Uses a gravy base of pureed onions, tomatoes, and spices
Consistency	Thick, smooth, and stew-like	Varies greatly, from thin and saucy to thick and paste-like
Flavor Profile	Generally milder, sweeter, and more savory (umami)	Wide range of flavors, often spicier, more complex spices
Typical Ingredients	Onions, carrots, potatoes, beef, pork, or chicken	Highly diverse, often includes tomatoes, lentils, coconut milk, and various proteins
Origin	Introduced via British Navy and adapted to Japanese tastes	Centuries-old traditions and regional dishes from India

Conclusion: The Flour is Found in the Roux

In conclusion, if you are purchasing a ready-made Japanese curry block, it is virtually certain that the product contains wheat flour, as it is the primary ingredient used to form the roux that gives the curry its signature texture. However, if you are making Japanese curry from scratch, you have complete control over the ingredients. This allows you to intentionally include flour for a traditional flavor and consistency or use a variety of alternative, flour-free thickeners to cater to dietary restrictions like gluten sensitivity. Ultimately, the presence of flour in Japanese curry is a defining characteristic of the most popular preparation method, and understanding its role is key to appreciating this beloved dish. To explore a homemade roux recipe, visit Just One Cookbook's How to Make Japanese Curry Roux for a great resource on the subject.

Frequently Asked Questions

Yes, nearly all commercially available Japanese curry blocks, including popular brands like S&B Golden Curry and Vermont Curry, use wheat flour as a primary ingredient in their roux.

Standard Japanese curry made with packaged curry blocks is not gluten-free because the roux contains wheat flour. However, it is possible to make a gluten-free version from scratch using alternative thickeners like cornstarch or mashed vegetables.

A curry roux is a thickener for stews and sauces, similar to a traditional French roux. It is a mixture of fat (butter or oil), flour, and spices that are cooked together and then dissolved in liquid to create a thick sauce.

To thicken homemade Japanese curry without flour, you can use a cornstarch slurry, puree some of the cooked potatoes and carrots from the curry itself, or stir in a small amount of unsalted nut butter.

The thick, smooth, and stew-like texture of Japanese curry comes from the use of a roux, a cooked mixture of flour and fat that dissolves into the liquid, thickening it.

Yes, there is a fundamental difference. Japanese curry is typically thickened with a flour-based roux, while Indian curries are usually thickened with pureed onions, tomatoes, lentils, or coconut milk, and rarely use flour.

Yes, many popular curry blocks, including S&B Golden Curry, are explicitly labeled as containing no meat-derived ingredients. However, they do contain wheat flour, so they are not suitable for a gluten-free diet.