A Japanese-style curry made with broth 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. Made with domestic beef, it has a good balance of tenderness and meatiness, making it satisfying to eat. Perfect for pairing with alcohol, it’s also great for dinner. The recipe was developed by a chef with about 30 years of experience in a wide range of culinary genres, from Japanese cuisine to Italian.
| Name |
Curry |
| Ingredients |
Onion (domestic), beef, canola oil, wheat flour, milk, tomato ketchup, spices, chutney, bouillon, soy sauce, Worcestershire sauce, sea bream scraps, sugar, yeast extract, kelp, salt, (contains wheat, dairy, beef, soy, and banana) |
| Sterilization method |
Sealed in an airtight container and sterilized by pressure cooking |
| Net weight |
210g |
| 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 210g bag) |
| Energy |
296kcal |
| Protein |
10.9g |
| Fat |
20.0g |
| Carbohydrates |
18.1g |
| Salt equivalent |
2.5g |
(Estimated value)
(Public Corporation) Nagasaki Prefecture Food Sanitation Association Analysis
