Japanese curry

É developed on the basis of 24 exceptional spices, this blend is probably the one that required the most tests to achieve this balance. And because we like to add our personal touch (without distorting history and culture), we wanted to add - among other things - Japanese mandarin, Japanese salted plum and organic shiitake grown by a small French producer who is one of the few in Europe to work according to the traditional Japanese method. Result: a balanced blend that will bring authenticity and depth to your Japanese curries. To use it, make a “curry roux”: 50g of oil (neutral) and 50g of flour for 20g of curry (for a broth of 1l of water). Add it in the last 10 minutes of cooking. No additives, no coloring, no preservatives, non-GMO and non-irradiated. Origin: made in our workshop in Normandy Allergens: SULPHITES. Possible traces of sesame, nuts, peanuts, mustard, celery, Storage: store away from air, humidity, light and heat.