The popular menu of the curry restaurant in a retort! Our restaurant will soon celebrate 30 years since we started a curry restaurant in a place called Iiyama City, which is deep in the snow of Nagano Prefecture. We devised our signature product and popular No. 1 "Grilled Curry" from the desire to eat hot curry during the cold winter months. Since Iiyama City is a place where rice is everywhere, the style of serving rice and grilled curry separately, rather than the style of pouring curry on rice around Moji Port, which is said to be the birthplace of grilled curry, is now evaluated as an original grilled curry and has been well received by customers. In the meantime, we began to receive more and more requests from customers who came from far away, saying, "I can't come often, so I'd like you to make a retort." Therefore, we started working on development, and in order to reproduce the taste of the store as faithfully as possible, we succeeded in releasing it while repeating many prototypes with the manufacturer, Mr./Ms.. The restaurant uses minced meat and eggplant from the local brand pork "Miyuki Pork", but we decided to use plenty of locally grown mushrooms to meet the demand for souvenirs. There are many Mr./Ms. mushroom farmers in Iiyama, and we are grateful to be able to procure fresh mushrooms unique to the production area. It is recommended to serve it as it is as a mushroom and minced meat curry, but I would like you to enjoy it baked with eggs and melted cheese as in the restaurant. Of course, we also recommend the doria style, which is served on top of rice like the original grilled curry (or rather, mixed with rice) and grilled with white sauce and grilled with cheese. The hot curry with canned mackerel and chopped leeks is also very delicious. The fact that it can be arranged in a variety of ways is also the charm of this spicy curry. Please consider using it for souvenirs, home, and restaurants. At restaurants that actually use it, it seems to be a popular product because it is served in a Japanese-style arrangement by mixing it with a can of mackerel boiled in water to increase the bulk and reduce the cost ratio, and after serving, sprinkle chopped green onions and bonito flakes.