What inspired the unique 100 Hours Curry recipe combining 20 spices and fruits?

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The inspiration behind the unique 100 Hours Curry recipe stems from a deliberate selection of 20 spices for their medicinal properties and the incorporation of fruits to achieve a rich, deep flavour profile.

The distinctive mahogany brown hue and complex taste of the 100 Hours Curry are a result of a meticulous recipe that integrates an assortment of 20 spices, chosen for their perceived medicinal benefits. This spice blend is combined with a roux, created from oil or butter and flour, which is then enriched with beef stock. The mixture is further enhanced by a medley of sautéed ingredients including onions, carrots, garlic, ginger, tomatoes, apples, bananas, and mangoes, alongside other fruits and vegetables.
Incorporation of Fruits and Vegetables

The inclusion of fruits such as apples, bananas, and mangoes, alongside common vegetables like onions and carrots, serves to balance the robust spice profile and add layers of flavour. Historically, Japanese curry, which evolved from British naval rations that adapted Indian curries, saw the integration of root vegetables to make the dish more substantial. Subsequently, Japanese culinary adaptations introduced fruits like apples or sweeteners such as honey to tailor the curry's taste to local palates, a practice reflected in the 100 Hours Curry recipe.
The "100 Hours" Maturation Process

The name "100 Hours Curry" directly refers to the unique preparation method where the curry is simmered until it reaches a thickened consistency. Following this, it is chilled for several days to allow the flavours to mature and meld, thereby developing its signature rich and deep taste. This extended maturation period is a key element of the recipe's distinctiveness and contributes significantly to its complex flavour profile.
Recognition and Expansion

This dedicated approach to flavour development and the prolonged preparation time have been recognised with the restaurant's success, including winning the Grand Champion title twice at the annual Kanda Curry Grand Prix. This acclaim has paved the way for the Japanese curry house chain's expansion into other Asian markets, with established outlets in Indonesia and now Malaysia, bringing their award-winning curry to a broader audience.

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What inspired the unique 100 Hours Curry recipe combining 20 spices and fruits?

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