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DASHI CURRY TOKYO
Make Japanese curry more Japan with the flavor of dashi. It is a premium craft curry that is additive-free and chemical-free, with a focus on naturally-derived soup stock, domestic ingredients, and fresh spices.
1
There are two types of mackerel flakes and dried mackerel soup, and the recipe for the curry part is the same. It is a concept that you can eat differently depending on the difference in soup stock. (SABA is popular for single purchases)
2
The mellow scent of broth that smells the moment you cut the seal. Spices that chase after that. It is a curry with a long story of taste and aroma. There is also a commitment to the feel of the cosmetic box.
3
Many events have been developed, such as collaboration curry bread with truffle bakery and curry udon in collaboration with Kazufuku Kagawa. It was also adopted for the reception at the Japan Embassy in the United Kingdom.
Brand Owner
More about the Brand Owner
ユリカノ株式会社
YURIKANO
In addition to DASHI CURRY TOKYO, we produce local curry, develop recipes for restaurants, and set up events.
【Major Achievements】
・ Supervision of curry udon at a udon specialty store
・ Producing local retort curry
・Planning concept and recipe development of curry for events
・Producing processed foods for overseas export
・Planning of crowdfunding products
・Opening a curry restaurant at a gourmet festival
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Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
Indian curry, European-style curry, Thai and Malaysian curry, Sri Lankan curry, and creative spice curry that is booming all over the country, especially in Osaka. There are various genres of curry. Among themThey are the ones we are most familiar with, but they haven't changed or evolved significantlyThis is Japanese curry.
Curry, which came to Japan from England on a black ship around the time of the Meiji Restoration, was initially a high-class and high-collar food that only the wealthy could eat. Thanks to the efforts of Japan spice makers, it has spread as a general home food throughout Japan.A delicious and reassuring home feast no matter who makes itHave become.
Curry made by my mother.
The curry for the school lunch that I competed for with my predecessor.
Curry as a gutsy meal after club activities.
This is the first curry I made while living alone.
The curry in the town was a short break from busy work.
My son made curry as my daughter's first dish.
Nippon's curry rice is infused with such various storiesNo matter who makes it, it is delicious, reassuring soul food, and food culture.
Such a Japanese curry,With the nuances of soup stock, which is a food culture unique to Japan, a little new。 I made this curry not only because I wanted to add broth to the curry, but also because I wanted to throw a curry with the broth as the main character, so that the first impact the moment you put it in your mouth is "Dashi!"
We would be happy if we could bring fun and surprises that are a little different from the usual curry rice to your daily dining table.
What are we doing?
In most cases, the flavor of the broth is overshadowed by the strong taste of curry and the aroma of spicesAre. The flavor is amplified, but the delicate nuances of the broth are not expressed, which was a problem during development.
We asked for cooperation because:3 experts in soup stock and spices。
The soup stock expert leads the MENSHO Group and travels the worldRamen creator Tomoharu Shono。
It is no exaggeration to say that spice experts are no strangers to the curry industry.Shankar Noguchi, a spice hunter nicknamed Tokyo Spice Bancho。
And I coordinated these two to set the direction of tasteCurry Influencer Curry Man。
Through trial and error, we tried a number of soup stock and spice combinations to find a recipe that would bring out the flavor of the broth.
And finally, I arrived at this taste!
The moment you put it in your mouth, you can feel the mellow aroma of the broth, and after that, the dashi curry is completed as if the spices are chasing you.
We are also particular about package design, and appointed art director Satoshi Iwashita (author of "How to Make 'Interesting!'" etc.). Pop and modern design with an original font that drips broth. The polka dot pattern that expresses the dashi feeling is embossed so that you can enjoy it to the touch.
Commitment to the product
● "SABA" flavor with mackerel flakes
Plenty of domestic mackerel flakes are used, and the original flavor of mackerel stock is brought out without additives and chemicals. When you put it in your mouth, the sweetness and aroma unique to mackerel flakes spreads quickly, and the taste and spices of curry chase you later. With its plump flavor and spread of spices, it is finished in a curry with a long story of taste.
● "NIBOSHI" flavor with broth made by boiled and dried
This also uses a large amount of domestic boiled dried fish. Of course, it is additive-free and chemical-free. This curry is characterized by the strong flavor of the dried broth and the long-lasting aftertaste, and the bitter bitterness is fused with the spices to create a thicker and layered taste of the curry.
Both curries have a high viscosity and are similar in shape to paste at room temperature, so they can be used not only as curry rice, but also as a snack for wine on a baguette, as a jaja noodle style over udon noodles, and as a seasoning such as cooked rice and spring rolls.
Who are supporting us?
The main sales channel is the company's own e-commerce, and it is a product that is supported by repeat customers because it does not carry out major advertising activities. Rather than being a curry fanatic, the main customers are women in their 30s and older who can afford disposable income with a high sensitivity to gourmets.
It seems that you can use it not only for your home, but also for small souvenirs and small gifts.
All products
There are no products available for display
Products
All products
There are no products available for display
DASHI CURRY TOKYO
Make Japanese curry more Japan with the flavor of dashi. It is a premium craft curry that is additive-free and chemical-free, with a focus on naturally-derived soup stock, domestic ingredients, and fresh spices.
1
There are two types of mackerel flakes and dried mackerel soup, and the recipe for the curry part is the same. It is a concept that you can eat differently depending on the difference in soup stock. (SABA is popular for single purchases)
2
The mellow scent of broth that smells the moment you cut the seal. Spices that chase after that. It is a curry with a long story of taste and aroma. There is also a commitment to the feel of the cosmetic box.
3
Many events have been developed, such as collaboration curry bread with truffle bakery and curry udon in collaboration with Kazufuku Kagawa. It was also adopted for the reception at the Japan Embassy in the United Kingdom.
Brand Owner
More about the Brand Owner
ユリカノ株式会社
YURIKANO
In addition to DASHI CURRY TOKYO, we produce local curry, develop recipes for restaurants, and set up events.
【Major Achievements】
・ Supervision of curry udon at a udon specialty store
・ Producing local retort curry
・Planning concept and recipe development of curry for events
・Producing processed foods for overseas export
・Planning of crowdfunding products
・Opening a curry restaurant at a gourmet festival
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
Indian curry, European-style curry, Thai and Malaysian curry, Sri Lankan curry, and creative spice curry that is booming all over the country, especially in Osaka. There are various genres of curry. Among themThey are the ones we are most familiar with, but they haven't changed or evolved significantlyThis is Japanese curry.
Curry, which came to Japan from England on a black ship around the time of the Meiji Restoration, was initially a high-class and high-collar food that only the wealthy could eat. Thanks to the efforts of Japan spice makers, it has spread as a general home food throughout Japan.A delicious and reassuring home feast no matter who makes itHave become.
Curry made by my mother.
The curry for the school lunch that I competed for with my predecessor.
Curry as a gutsy meal after club activities.
This is the first curry I made while living alone.
The curry in the town was a short break from busy work.
My son made curry as my daughter's first dish.
Nippon's curry rice is infused with such various storiesNo matter who makes it, it is delicious, reassuring soul food, and food culture.
Such a Japanese curry,With the nuances of soup stock, which is a food culture unique to Japan, a little new。 I made this curry not only because I wanted to add broth to the curry, but also because I wanted to throw a curry with the broth as the main character, so that the first impact the moment you put it in your mouth is "Dashi!"
We would be happy if we could bring fun and surprises that are a little different from the usual curry rice to your daily dining table.
What are we doing?
In most cases, the flavor of the broth is overshadowed by the strong taste of curry and the aroma of spicesAre. The flavor is amplified, but the delicate nuances of the broth are not expressed, which was a problem during development.
We asked for cooperation because:3 experts in soup stock and spices。
The soup stock expert leads the MENSHO Group and travels the worldRamen creator Tomoharu Shono。
It is no exaggeration to say that spice experts are no strangers to the curry industry.Shankar Noguchi, a spice hunter nicknamed Tokyo Spice Bancho。
And I coordinated these two to set the direction of tasteCurry Influencer Curry Man。
Through trial and error, we tried a number of soup stock and spice combinations to find a recipe that would bring out the flavor of the broth.
And finally, I arrived at this taste!
The moment you put it in your mouth, you can feel the mellow aroma of the broth, and after that, the dashi curry is completed as if the spices are chasing you.
We are also particular about package design, and appointed art director Satoshi Iwashita (author of "How to Make 'Interesting!'" etc.). Pop and modern design with an original font that drips broth. The polka dot pattern that expresses the dashi feeling is embossed so that you can enjoy it to the touch.
Commitment to the product
● "SABA" flavor with mackerel flakes
Plenty of domestic mackerel flakes are used, and the original flavor of mackerel stock is brought out without additives and chemicals. When you put it in your mouth, the sweetness and aroma unique to mackerel flakes spreads quickly, and the taste and spices of curry chase you later. With its plump flavor and spread of spices, it is finished in a curry with a long story of taste.
● "NIBOSHI" flavor with broth made by boiled and dried
This also uses a large amount of domestic boiled dried fish. Of course, it is additive-free and chemical-free. This curry is characterized by the strong flavor of the dried broth and the long-lasting aftertaste, and the bitter bitterness is fused with the spices to create a thicker and layered taste of the curry.
Both curries have a high viscosity and are similar in shape to paste at room temperature, so they can be used not only as curry rice, but also as a snack for wine on a baguette, as a jaja noodle style over udon noodles, and as a seasoning such as cooked rice and spring rolls.
Who are supporting us?
The main sales channel is the company's own e-commerce, and it is a product that is supported by repeat customers because it does not carry out major advertising activities. Rather than being a curry fanatic, the main customers are women in their 30s and older who can afford disposable income with a high sensitivity to gourmets.
It seems that you can use it not only for your home, but also for small souvenirs and small gifts.
All products
There are no products available for display
Products
All products
There are no products available for display
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