We use "Nanko plum", which is said to be the best variety of umeboshi. (In the "plum" of plum meat paste, 99%)
It is a Japanese-style curry with the flavor of minced chicken, spices, and 6 kinds of broth to bring out the flavor of plum shiso in a sauce with a thick taste.
(6 kinds of soup stock: bonito flakes, mackerel flakes, muro aji flakes, urumei sardine flakes, dried sardines, kelp)

梅干しの最高品種といわれる「南高梅」を使用しています。(梅肉ペーストの「梅」中、99%)
鶏ひき肉の旨み、スパイス、6種の出汁で厚みのある味わいのソースに、梅しその風味が引き立つ和風カレーです。
(6種の出汁:かつお節、さば節、むろあじ節、うるめいわし節、いわし煮干し、昆布)