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Free delivery from 85 € of purchase (in metropolitan France only)*
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A unique blend that brings out all the complexity and richness of Putumayo pepper.
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Jikabiyaki Mild Red curry
NISAMA1
€4.35
VAT included
Jikabiyaki Mild Red curry
Japanese Red curry is a mixture allowing the realization of a thick and creamy sauce.
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Free delivery in France by Colissimo from 85€ of purchase*
Description
This mixture is thickened by a roux which usually includes a protein, onions, fruits and vegetables and a multitude of spices.
This mild Jikabiyaki version has a very rich taste and a mild flavor that everyone can enjoy.
As for use, nothing could be simpler: 120g are to be diluted in 660 ml of broth.
To obtain the creamy texture, simply simmer over low heat until the 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.
Features
Origin Kyoto, Japan
Weight 1 kg net, 120 g net
Packaging bag
Ingredients wheat flour, palm oil, curry powder (turmeric, coriander, fenugreek, cumin, tangerine peel, paprika, ginger, cardamom, nutmeg, fennel, dill seed, cinnamon, celery seed, bay leaf, star anise, cloves, allspice, thyme, caraway, sage, chili pepper, 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, acidifying agent E330, ginger, garlic, onion, salt), hydrolyzed wheat and corn protein, caramel color E150c, acidifying agent E330 et 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
