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Japanese curry was introduced to Japan from the British during the Meiji era of the 1800 and has now become one of the most popular Japanese foods, a world away from the flavour of authentic Indian curry. Japanese curry has a slightly sweet, mild flavour and is often served with chicken or pork katsu.
Vegetable oil (palm oil, rapeseed oil), Wheat flour, Salt, Cornflour, Curry powder (5%), Coriander seed, Mandarin orange peel, flavour enhancer E621, Colour E150a, Celery, Sautted curry paste, Garlic powder, defatted soybeans, Yeast extract, Soy lecithin, Sesame paste, Emulsifiers E473, E471, Acid E330, Sugar, Wheat seasoning, Glucose, Sweetner E955
Allergens: Wheat, Soy, Celery, Sesame
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