A different type of combination also exists, such as the even combination of a curry sauce based upon Japanese-style bouillon, a style of the period from around 1955 to 1965 represented by Jindai curry in Senboku City, Akita Prefecture, and a modern curry sauce based on demi-glace (a type of brown sauce).
また、秋田県仙北市の神代カレーの様に和風ブイヨンを基本とした昭和30年代風のカレーソースとデミグラスソースを基本とした今風のカレーソースをそれぞれ一対一で掛けたものも存在する。