One 110 g of DHC body rotating direct lighting a fire curry flake "water" one piece of article
The curry of the dishes prepared with medicinal herbs type. I selected carefully and combined Japanese and Chinese plant material said to that the "blood buttocks" which "mind comes" sucked water", and "they fixed each circulation in a good balance. ※This article is "water". ●I am particular about a taste and adopt the direct lighting a fire manufacturing method. I can taste deep body and taste, a rich fragrance of the spice to spend time, and to bake it carefully slowly and carefully. ●I am particular about the subject matter and use domestic apple, garlic, onion. A preservative and a coloring agent, a chemical seasoning are nonuse. ●Spicy curry of the taste of the orthodox school. It is the flake form which is easy to melt. <water (hotness level 2)> use gold needle greens supporting circulation of "the water", pigeon wheat, a yam, allspice others said to be various delicacies pepper other than the real Japan and China ingredients of the matrimony vine, the spice of 23 kinds luxuriously. I raised a fragrance with spice masala and I added coconut milk and a fragrance was high and finished it in taste with the depth. [name] curry roux (flake type) [raw materials] wheat flour, edible oils and fats (lard), curry powder (turmeric, coriander, skin, cumin, フェネグリーク, red pepper, cinnamon, fennel, nutmeg, clove, star anise, ginger, cardamom, Glycyrrhiza, black pepper, allspice, paprika, mustard of the mandarin orange, Dill seed, laurel, celery, time, sage), fruit, vegetables paste (tomato, apple, onion, garlic), salt, sugar, yeast extract, chutney, fermented milk, meat extract essence (pork, chicken), red wine, coconut milk, cocoa powder, fruit of the matrimony vine, spice masala, yam, needle greens, pigeon wheat [) per 27.5 g of nourishment ingredient plateful (roux] heat capacity ... 142kcaL protein ...1.8 g lipid ...10.3 g carbohydrates ...10.6 g sodium ...798 mg (2.0 g of salt substantial amount) fry meat ...150 g onion ... small two (300 g) potato ... size one (150 g) carrot ...1 (100 g) water ...500cc curry flake ...1 bag (1) meat [cooking example] (materials: for four) until become brown with butter or salad oil a little. (2)I fry an onion and the carrot which I sliced thinly well. You may add the potato which (1), materials, a person of (2) die, and has finished resembling the pan which I poured water into very much and stew it. (3)I stop fire once and add this article and stew さらにとろみがつくまで. ★You avoid corn, bad makeup, an adzuki bean, navy bean, the [preservation method] direct rays of the sun including the short-necked clam, a high temperature and humid place making "water" recommended ingredients to surround, and please save it. [attention], as for "the water," wheat, milk, chicken, pork and Mai take an apple in a part of the raw materials, too. ・After checking raw materials, please do not have the one with the food allergy. ・This article is curry roux. It is not retort curry. ・Oils and fats melt, and a flake softens when I put it in the place that is a high temperature and may harden, but quality does not have the problem. ・You keep it in a refrigerator after opening, and please use it early.
※I will inform you about sending it to the remote islands separately.
A model number:
個装 size: 108X178X25mm
個装重量: Approximately 120 g
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