It is a spiced curry with a low spiciness using plenty of corn that stands out for its sweetness. You can enjoy the harmony of the richness of the fragrant original cacao and the umami of the vegetables. 〇 A full-fledged bistro-prepared curry with cacao as a secret ingredient and the umami of vegetables. It is a curry with a low spiciness with the sweetness of corn and several spices. * Vegan and gluten-free * No chemical seasonings, preservatives, flavors, or colorings are used, and the original flavor of the ingredients is condensed. 〇 The secret of the rich taste is high-quality cacao from Costa Rica. We use original cacao that has been supervised from cultivation to drying and fermentation methods on a farm in Costa Rica. Please enjoy the harmony of cacao's unique fragrant richness and the umami of vegetables, which was created by adding cacao husk (cacao bean skin) with a soothing flavor. 〇 Manufacture of products that are friendly to both people and the environment. The cacao series, which uses cacao husks (cacao bean skins), is not only delicious, but also upcycling is one of its important objectives. When making bean-to-bar chocolate, cocoa husks, which make up about 30% of cocoa beans, are rarely utilized. Therefore, we are developing upcycled products that find value in cacao husks. By using these products, we contribute to reducing (reducing the amount of wasted waste as much as possible). We believe that purchasing whole cacao will lead to high-quality production. 〇 "GOOD CACAO" series. The "GOOD CACAO" series brings out the full charm of cacao, such as the soothing aroma of high-quality cacao purchased directly from producers who can see the face, and the unique richness and umami that create depth of taste. Not to mention cacao nibs, but also to the flavorful husk (cacao bean skin) created in the process of making bean-to-bar chocolate. Based on the concept of "all cacao is delicious," we will deliver a "cacao-scented moment" that will relieve your mind and body, which will also lead to cacao upcycling.