Aug 10, 2021 22:00:00

I actually tried to see what the taste of 'JAPAN MENU AWARD', which is a retort-packed reproduction of 'curry from a restaurant chosen by an expert'

Three people, Mr. Curry Cell, who travels over 3000 curry shops in Japan and overseas, Mr. Sai-chan, who has been eating around curry for 10 years , and Mr. Shino-chan , a 'Nagoreco ' writer who sends out gourmet information in Nagoya. 'JAPAN MENU AWARD ', which is a retort-packed reproduction of the 'extreme dish' selected from curry shops nationwide by the judges of, has appeared in house foods from Monday, August 9, 2021. I actually tried what the taste of 'ripe tomato butter chicken curry ', ' European beef curry ' and ' Thai green curry ' was born with the theme of 'curry of the shop chosen by experts' ..

JAPAN MENU AWARD | Brand Site | House Foods
https://housefoods.jp/data/retortcurry/jma/

'JAPAN MENU AWARD' new release-Gourmet community service 'SARAH' and first product development-Retort-packed 'taste of famous store curry' selected by top-class foodie judges in Japan
(PDF file) https://housefoods.jp/company/news/pdf/release_20210720_japan_menu_award_v2.pdf

The 'JAPAN MENU AWARD' series of house foods is a retort-packed reproduction of the gourmet award of the same name sponsored by the gourmet community service 'SARAH'. From the left, ripe tomato butter chicken curry, European-style beef curry, and Thai-style green curry.

On the back side, there was a picture of the curry offered at each shop.

After wondering which one to eat, I decided to start with the most familiar European-style beef curry. The European-style beef curry is a reproduction of the beef curry

of 'Kareiya', which was founded in 1980. Kareiya's beef curry is stewed for a long time and aged in the refrigerator for three days and three nights.

Looking at the raw material names, it seems that the curry is made with fruits, such as milk, followed by banana puree, sautéed onion, and apple paste. There are also ingredients such as soy sauce and coffee that are not often seen in the raw material names of retort curry.

In addition to warming the curry with hot water, you can also put it in the microwave as it is.

When I opened it, it contained a pack with a steam outlet.

Fold the lid of the paper box 180 degrees, put the pack inside with the steam port facing up, and heat it in a 600 W microwave oven for 1 minute and 20 seconds.

After heating, I served it on a plate with rice.

The only ingredient that can be visually confirmed is beef, and the rest is blended into the roux.

Immediately after eating, I get the impression that it is a sweet European-style curry, but afterwards, the numbness and bitterness caused by spices spread. Basically, the taste is an extension of general European curry, but the strength of spice stimulation and the slightly banana flavor are unique. The combination of sweetness and the depth of spices certainly made me want to describe it as 'authentic.'

Ripe tomato butter chicken curry is a reproduction of butter chicken curry, which is one of the daily lunch curries of

'Spice Bazaar Achakana'. 'Curry that is popular but hard to meet'.

Looking at the raw material names, chicken, sugar, fresh cream, tomato paste, yogurt, garlic paste, butter, miso, roasted phenuglique, etc.

As before, when you heat it in the microwave and put it on a plate, it looks like this.

The ripe tomato butter chicken curry was the sweetest of the three curries I ate this time, but the sweet and sour taste of the tomatoes has the strong aroma of 'roasted fenugreek' in the raw material name. Most of the commercially available butter chicken curry has a strong butter flavor, but the ripe tomato butter chicken curry has an excellent balance of tomato flavor, butter richness, and strong spice. It had a slightly different spice feeling from the royal road 'butter chicken curry', and it had a taste that was hard to find in retort pouches. It has a mellow taste, so it is recommended for people who are looking for a 'spicy feeling that is not just spicy'.

Thai-style green curry reproduces the taste

of Thai restaurant 'My Pen Rai ' certified by the Ministry of Commerce of the Thai government.

Looking at the raw material names, there are quite a lot of things such as chicken, mushrooms, fried eggplant, coconut milk powder, green karagarashi paste, almond powder, roasted karagarashi.

I also heated it in the microwave and served it. You can check chicken, mushrooms, fried eggplant, etc.

This green curry was the hottest of the three. It is a spicy sweat that slowly oozes from the first bite to the tip of the nose. However, this is not only spicy, but the sweetness, mellowness of coconut milk, and the aroma of herbs are complexly spicy, especially the aroma of herbs such as lemongrass and kaffir lime in the mouth even after a while. It was so intense that it continued to remain in. On the other hand, the scent of nam pla is modest, and there is a comment that 'the taste is easy for Japanese people to eat.' On the other hand, there was a comment that 'Some Thai curries on the market are made of coconut milk and have a' green curry-like 'feel, but the spices and herbs are quite strong, and it feels like a high-class green curry.'

The JAPAN MENU AWARD will be on sale from August 9, 2021, and the reference retail price including tax is 314 yen.