JAPANESE CURRY ROUX FEATURING APPLES FROM AOMORI PREFECTURE

Prefecture: Aomori 
Producer: Kazemaru-Nojo
Ingredients: Vegetable oil (palm oil, rapeseed oil), rice flour (from Aomori Prefecture), sugar (from sugar beets from Hokkaido Prefecture), curry powder, salt, starch powder (from Hokkaido Prefecture), apple puree (from Aomori Prefecture), yeast extract, powdered tomato, malt extract
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 150g 
Storage: Refrigerate after opening.

Curry rice (pronounced karē raisu in Japanese) is one of Japan’s most popular dishes and the ultimate comfort food. More sweet than spicy, Japanese curry is easy to make yet deliciously satisfying.

This curry roux from Kazemaru-Nojo is made without any artificial flavors or additives. It's sweetened with apples harvested in Aomori Prefecture, a region famous for its apples, and combined with curry powder for a perfect balance of sweet and spicy flavor.

Kazemaru Farm is located in Ajigasawa town at the foot of the Shirakami Mountains and combine apple growing with green technology by harvesting energy from a local, citizen-built windmill.

Suggested uses: Follow the recipe below to make Japanese Curry Rice or you can simply add a small amount of the roux directly to a stir fry. 

Servings: 6

Ingredients

• 200g of meat (chicken, beef or pork)
• 2 onions
• 1 potato
• 2 carrots
• 1 tbsp of cooking oil
• 600-800ml of water
• 1 package of Japanese Curry Roux Featuring Apples from Aomori Prefecture 
• 6 servings of cooked rice

Instructions

1. Cut the meat, potato, onions, and carrots into big, 1-2 inch chunks.
2. Heat 1 tbsp of oil in a pot. Cook the onions first then add the meat. 
3. Once the meat is cooked, add the potato and carrots. Stir and cook for 1-2 minutes.
4. Add 600-800ml of water depending on the desired thickness of the curry sauce (less water will result in a thicker sauce). 
5. Simmer gently until the vegetables are tender. 
6. Remove from heat and add the package of curry roux. Stir to dissolve. 
7. Cook over low heat for 5-10 minutes. Serve hot on top of rice.