Japanese curry was introduced to Japan from the British during the Meiji era of the 1800 and has now become one of the most popular Japanese foods, a world away from the flavour of authentic Indian curry. Japanese curry has a slightly sweet, mild flavour and is often served with chicken or pork katsu.
To make the curry, simply sauté meat and vegetables, add water and the curry sauce mix, and simmer until the sauce thickens. The result is a delicious and satisfying meal that is easy to make and enjoyed by many in Japan and around the world!
Country of Origin: Made in Japan
Ingredients
Vegetable Oil (Palm Oil, Canola Oil, Soy Lecithin), Wheat Flour, Sugar, Salt, Curry Powder (Spices, Dried Tangerine Peel), Corn Starch, Onion Powder (Onion Flakes, Soybean Powder, Glucose, Maltose), Dextrin, Garlic Powder (Dried Garlic, Defatted Soybeans, Glucose, Maltose), Monosodium Glutamate, Caramel Color, Yeast Extract, Soybean Paste (Soybeans, Salt, Rice), Defatted Soybeans, Sucrose Fatty Acid Esters, Soy Lecithin, Glycerin Fatty Acid Esters, Malic Acid, Citric Acid, Red Pepper, Fermented Wheat Seasoning (Wheat, Yeast Extract, Dextrin), Natural And Artificial Flavors, Disodium Inosinate, Disodium Guanylate.
