Flavorful white curry with mellow and spicy harmony
A bright white curry that combines the mellowness of coconut with the aroma and spiciness of spices.
It is an original style that reconstructs Thai and Indian curry in the Mandrill style.
Since it is a simple curry with no ingredients, the possibilities for arrangement are endless. You can top it with colorful vegetables, or you can use the rice noodle curry recommended by Mandrill Curry ...
Find the one-of-a-kind taste with various ideas!
(Shipping and consumption tax included)
Raw material name
Coconut milk powder (manufactured in Sri Lankan), sugar, wheat flour, chicken extract, green curry paste, starch, massaman curry paste, fish sauce (seafood), bouillon, salt / thickener (processed starch), seasonings (amino acids, etc.) ), Spice extract, acidulant, fragrance,
(Some include wheat, milk ingredients, fish sauce (fish and shellfish), soybeans, and chicken)
Mandrill Curry Otsunaka Kakuten
〒657-0838 1-3-15 Oji-cho, Nada-ku, Kobe
As a company in Kobe, we are engaged in various activities as a food manufacturing company mainly for curry.
New texture! To develop Sansho curry.
Ryukoku University Fujioka Seminar
We cooperated with the regional / corporate collaboration project.
Mandrill Co., Ltd. jointly developed the original curry "Grape Sansho no Yo",
which is a part of the "Project to Connect the Birthplace of Grape Sansho to the Future"
of Ryukoku University Faculty of Business Administration Fujioka Seminar.
The "Project to Connect the Birthplace of Grape Sansho to the Future" is a project
that Fujioka Seminar has been working on since 2019 in collaboration with Aridagawa Town, Wakayama Prefecture. We are conducting research, research, awareness promotion activities, product development, etc. in order to increase the added value of the product. 10% of the sales of this curry will be used to fund the purchase of grape sansho saplings as part of the "Project to Connect the Birthplace of Grape Sansho to the Future" with the aim of maintaining the production area.
Participated in Lyon street food fes as a representative of Kobe
Mandrillus will participate in 2019 as a representative of Kobe at the annual food event"Lyon street food fes"where chefs from all over the world gather in Lyon, France. Through interaction with visitors and participants, I was inspired by the way overseas chefs and food professionals think about food. In addition, the fact that"Japanese curry,"which is a Japanese national dish, is not well known overseas was the impetus for Mandrillus. Until now, it was offered only at stores, but we will develop retort curry and make it available at the employee cafeteria so that people who live in places where you can not go to the store can also enjoy Mandrill Curry. And so on, the style is changing and evolving.
#Kobe x Curry
Kobe, which has prospered as a port city since the Heian period, has cultivated a variety of cultures through exchanges with foreign countries.
Curry is one such culture. European curry with Indian curry, Chinese curry with spice curry, and curry with Worcestershire sauce.
Kobe is a crucible of various curries. Through curry, we will convey the splendid style of Kobe, where both tradition and the latest are simmered together.