A Japanese-style curry made with broth extracted from sea bream caught off the coast of Goto Islands, Nagasaki Prefecture. The umami of the sea bream broth enhances the deep flavor of the curry. The chicken juices blend into the roux, creating a rich taste. To ensure you can enjoy the meat as well, it is generously portioned. The recipe has been developed by a chef with approximately 30 years of experience in a wide range of culinary genres, from Japanese cuisine to Italian.
| Name |
Curry |
| Ingredients |
Onion (domestic), chicken, edible rapeseed oil, wheat flour, milk, tomato ketchup, spices, chutney, bouillon, soy sauce, Worcestershire sauce, sea bream scraps, sugar, yeast extract, kelp, table salt, (contains wheat, dairy products, soybeans, chicken, and bananas) |
| Sterilization method |
Sealed in an airtight container and sterilized by pressure cooking |
| Net weight |
220g |
| Expiration date |
2 years from the date of manufacture |
| Storage method |
Store in a cool, dry place away from direct sunlight. |
| Manufacturer |
Goto Co., Ltd. Nagasaki Goto Retort Laboratory
546-2 Kamiozu-cho, Goto City, Nagasaki Prefecture |
| Nutritional information (per 220g bag) |
| Energy |
251kcal |
| Protein |
10.8g |
| Fat |
16.3g |
| Carbohydrates |
15.4g |
| Salt equivalent |
2.6g |
(Estimated value)
(Public Corporation) Nagasaki Prefecture Food Sanitation Association Analysis
