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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 (8%), Spices, Coriander seed, Mandarin orange peel, Sugat, Flavour enhancer E621, Defatted soybeans, Colour E150a, Roasted onion powder, Sautted curry paste, Garlic powder, Glucose, Celery, Yeast extract, Emulsifiers (Soy letheticin and E473) Sesame paste, E471, Fermented wheat seasoning, Maltose, Sweetner E955
Allergens: soy, wheat, sesame
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