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This is one of the most popular dishes in Japan. The Japanese curry is different from the Indian one because it is thicker and more creamy but also because it is sweeter. Read more
This is one of the most popular dishes in Japan. The Japanese curry is different from the Indian one because it is thicker and more creamy but also because it is sweeter.
Flavor : Slightly spicy and sweet.
Use : In Japan, curry is cooked in a lot of ways and has a great variety. It is ideal with rice and others side dishes like meat, fish or vegetables. You can also thicken your vegetables soups with it and add spicy taste to them.
Ingredients : Potato, palm oil, oignon, tomato, carrot, garlic, ginger, siitake, rice flour, potato starch, sugar, salt, curry powder, yeast extract, turmeric, kombu.
| Portion | 100g |
|---|---|
| Energy | 1979 KJ / 473 kcal |
| fats | 29.3 g |
| Saturated fat | 14.85 g |
| trans fat | |
| carbohydrates | 49 g |
Preservation : Store in a cool, dry place, away from light.
Founded in 2009 in Yokohama, Kaze to Hikari gets its name from 2 essential elements involved in producing food and life : wind and light. That is why its founder, Tsuji Akihiko, strives to not only to create a brand recognized for the healthy products it sells but also to develop a company that widely contributes to preserving the environment and lends a helping hand to local farmers. Thus, Kaze to Hikari produces its own organic fertilizer from organic wastes of neighbouring farmers. Through its products, the company wishes to tell a story from which the main characters are the environment, the people who take part in the manufacturing process and the consumers.