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 flavors of the curry. The tender texture of the simmered pork cartilage combined with the richness of the roux makes this dish addictive. The recipe was 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), pork cartilage, 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, soy, banana, and pork) |
| Sterilization method |
Sealed in an airtight container and pressure-heat sterilized |
| Net weight |
220g |
| Best before |
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 |
295kcal |
| Protein |
11.4g |
| Fat |
19.6g |
| Carbohydrates |
18.3g |
| Salt equivalent |
2.6g |
(Estimated value)
(Public Corporation) Nagasaki Prefecture Food Sanitation Association Analysis
