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For Troffer — whose half-Japanese mother didn’t cook Japanese food often but always had nori and a pot of rice at the ready — there is no distance between East and West.

Troffer modeled his curry after the best-selling S&B brand but with a lashing of heat; during the colder months, it’s served at Marlow as it often appears in Japan, with pork katsu, a cutlet gilded in panko.

In Brooklyn, Patch Troffer, an American chef of Japanese descent who last year took over the kitchen at the farm-to-table institution Marlow & Sons, supplants wasabi with horseradish root grown in upstate New York.

“It’s the food of the displaced and the diaspora,” Troffer says.

The décor remains the same, but the menu, from Patch Troffer, who moved from the Bay Area and whose grandmother is Japanese, now features what he calls “Japanese-American farm food.”