Zipangu Food Relations Co.
Osaka Japanese-style dashi curry second act begins “Shrimp dashi curry” to be released in retort on Shrimp Day
Zipang Food Relations Co., Ltd. (Headquarters: Kita-ku, Osaka, Representative Director: Ikutoshi Ando) has announced the launch of the “Rich Happy Shrimp Gara Osaka Japanese-style Dashi Curry” (Nou), which was served at the “Zipang Curry Cafe” operated by the company. We will start selling retort pouch curry from Koyuki Shrimp Shells (Osakawa Fuudashi Kare) on our mail order site, in stores, and at mass retailers from September 18, 2023 (Monday), Shrimp Day.
We have been making the first dashi curry, “Osaka Japanese style dashi curry with carefully selected Japanese black beef tendons” for six and a half years, and applying the dashi making techniques we have cultivated, we simmer a large amount of shrimp shell until it becomes rich and make the dashi. By adding shrimp, white miso as a secret ingredient, dried bonito flakes from the seas around Japan, and Osaka Japanese-style soup stock made from Hokkaido’s high-quality Rausu konbu, we have created a curry that not only brings out the aroma of the shrimp, but also brings out the flavor many times over. I was allowed to.
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*The photo is an image of how it will be served at the store. Zipang Food Relations Co., Ltd. (Headquarters: Kita-ku, Osaka, Representative Director: Ikutoshi Ando) is proud to announce the release of the “Rokukosachi Shrimp Gala” that was offered at the “Zipang Curry Cafe” operated by the company. Retort-packed curry from ‘Osaka Japanese-Style Dashi Curry’ (Noukou Yuki Shrimp Gara no Osaka Wafu Dashi Curry) will be available on our mail order site, in-store, and at mass retailers from Monday, September 18, 2023, Shrimp Day. Start selling. We have been making the first dashi curry, “Osaka Japanese style dashi curry with carefully selected Japanese black beef tendons” for six and a half years, and applying the dashi making techniques we have cultivated, we simmer a large amount of shrimp shell until it becomes rich and make the dashi. By adding shrimp, white miso as a secret ingredient, dried bonito flakes from the seas around Japan, and Osaka Japanese-style soup stock made from Hokkaido’s high-quality Rausu konbu, we have created a curry that not only brings out the aroma of the shrimp, but also brings out the flavor many times over. I was allowed to.
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https://prtimes.jp/a/?f=d84870-26-1fbba38b5dc46114a541ec8b5e43e65e.pdf ●The deciding factor was a chance encounter with “Shrimp Dashi Curry.” As the second batch of “Shrimp Dashi Curry,” Ando decided to create a “Shrimp Dashi Curry,” which had a taste that reminded him of Ando’s memories, around January 2023, he happened to come across “Kaikou Yukino”. I came across Yukiebi (Yukiebi), which was being grown by Ya LLC*. What makes Sachiebi so special is that it cultivates domestic shrimp on land using melted snow water from the Alps and highly nutritious feed, and produces freshly molted soft shrimp (shrimp that can be eaten with the shell on), with a focus on safety and security. However, as the shrimp grow larger, they inevitably produce a large amount of “molted shell”, and although efforts have been made to do so, they have not been able to solve the problem. However, when CEO Ando was faced with a large amount of shrimp shelled, which is considered an inedible part, he wondered if he could make full use of his company’s technology for making soup stock, and proposed a “shrimp soup curry” and signed a collaboration agreement. . *Kaikou Yukinoya LLC: A subsidiary of Kansai Electric Power Company. Established for the purpose of shrimp farming as part of the energy business
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●The origin of the taste of memories with my grandmother Shrimp has been a favorite of Ando, our company president, since childhood. However, because my family wasn’t very wealthy, about 35 years ago I only had shrimp, which was very expensive, on the table once a month. The “white shrimp miso soup with no ingredients” that my grandmother would make by carefully removing the shrimp shells and deveining, then carefully removing the dashi from the remaining shrimp and adding bonito and kelp is flavorful. The taste was also exquisite. The fragrant flavor of the shrimp was condensed and had a soothing taste that made it more enjoyable than the main shrimp dish. My favorite way to eat it was with egg-cooked rice, shrimp fillet miso soup, and curry furikake. We have created a curry based on the taste of those nostalgic memories. ●Future development Shrimp is one of the foods that Japanese people love. However, the reality is that most of them rely on imported products. Shrimp, which once became cheap in the Heisei era, is returning to being expensive in the Reiwa era, which is facing rising prices. This problem arises in the process of advances in technology, such as land-based aquaculture. We believe that if someone comes up with an idea and solves each problem one by one, it will be the first step to overcoming the food crisis, and we will also contribute to solving the food loss problem at the same time. 【Company Profile】
Bringing the nostalgic taste of Japan to the future and the world. Curry EXPO semi-GP won! Operates “Zipang Curry Cafe” that sells “Osaka Dashi Curry”
Company name: Zipangu Food Relations Co., Ltd.
Location: 3-3-4 Nakazaki Nishi, Kita-ku, Osaka City, Osaka Prefecture Representative: Ikutoshi Ando Capital: 1.23 million yen Founded: December 3, 2019
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Zipangu Food Relations Co., Ltd.
Phone: 050-7127-8695 (In charge: Ando) Email: email@example.com More details about this release: