HOT Jikabiyaki Red curry
HOT Jikabiyaki Red curry
HOT Jikabiyaki Red curry
HOT Jikabiyaki Red curry

HOT Jikabiyaki Red curry

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HOT Jikabiyaki Red curry

This HOT version of Jikabiyaki Japanese red curry is relatively spicy and is aimed at the initiated.

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Japanese red curry is a mixture allowing the realization of a thick and creamy sauce. Mixture is thickened by a roux which generally includes a protein, onions, fruits and vegetables and a multitude of spices.

As for the use, nothing could be simpler: 120g are to be diluted in 660 ml of broth.
To obtain a creamy texture, simply simmer over low heat until desired texture is obtained.

Specialized restaurants, at first, cut the vegetables into small pieces and add 660 ml of water.
At the end of vegetables cooking, off the heat, they incorporate the powdered preparation and then return to simmer.

Tasting is sublime accompanied by a Japanese white rice.


Origin Kyoto, Japan

Weight 1 kg net, 120 g net

Packaging bag

Ingredients wheat flour, palm oil, curry powder (turmeric, coriander, fenugreek, cumin, mandarin peel, paprika, ginger, cardamom, nutmeg, fennel, dill seed, cinnamon, celery seed, bay leaf, star anise, cloves, Jamaica berry, thyme, caraway, sage, chilli, black pepper), hydrogenated soybean oil, raw cane sugar, onion and soybean powder, salt, garlic and soybean powder, yeast extract, chutney (sugar, mango, apple, lemon, raisins, preservative E260, acidifier E330, ginger, garlic, onion, salt), hydrolyzed wheat and corn proteins, caramel coloring E150c, acidifiers E330 and E296.

Storage keep away from light, heat and moisture

Nutritional values Per 100 g : energy 494 kcal (2053 kJ) ; fat 33,1g, of which saturates 19,6g ; carbohydrate 35,5g, of which sugars 8,3g ; dietary fiber 8,3g; protein 9,4g ; salt 6,82g.

Recommanded use Cooking

Allergenic(s) wheat, celery, soy

Instructions for use dilute, off the heat, 120 g of curry powder in 660 ml of boiling broth then simmer for a few minutes to thicken