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! INGREDIENTS vegetable oil (palm oil, rapeseed oil) WHEAT flour sugar salt curry powder (turmeric, coriander, cumin, fenugreek, cinnamon, fennel, red pepper, dill, dried tangerine peel, spices 7 ) corn starch onion powder (onion flakes, SOYBEAN powder, glucose, maltose) dextrin garlic powder (dried garlic, defatted SOYBEAN, glucose, maltose) E621 E631 E627 E150a yeast extract E473 E471 SOYBEAN paste (SOYBEAN, salt, rice) defatted SOYBEAN E296 E330 red pepper fermented WHEAT seasoning (WHEAT, yeast extract, dextrin, flavourings) May contain traces of milk. MANUFACTURER CONTACT INFORMATION Java See more

Curry powder.