Nutrition
Per Serving (20g):
Energy: 106kcal
Protein: 1.4g
Fat: 7.4g
Carbohydrate: 8.4g
Salt: 0.82g
Further info
Curry was introduced to Japan by the British during the Meiji era of the 1800’s.
It has evolved within Japan since then, taking on a unique flavour of its own (milder and a little sweeter than most Indian varieties), and become one of the most commonly utilised flavours in foods such as bread and udon noodles, as well as a much-loved dish in its own right all over the country.
Take a look at Japan Centre’s Curry & Stew section for a great range of Japanese curry items.
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