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The roots of Japanese curry can be found in masala, an Indian spice blend. Cooking with curry originated in India, which at the time was under the administration of the British. The British brought this spice blend back to England, where it eventually became curry powder. This then made its way to Japan in the first half of the 19th century during a period of time known as the Meiji era, and Japanese curry was born. In Japan, it is common to start with curry roux when preparing curry at home. Roux is made by slowly cooking a mixture of flour, oil, seasonings, spices, and other ingredients until it is reduced (concentrated by cooking off most of the moisture). It is then formed into blocks for use in making curry. The use of curry roux makes it possible to easily prepare a perfect pot of curry every time.