Shiseido Parlour Vegetable Curry has a deep flavor, rich texture and elegant aroma. The recipe of this Japanese curry has been inherited by the successive chefs of the Shiseido Parlour restaurant.
It takes days to complete this luxury curry taste. First, lard is used to slowly brown fresh onion, garlic and ginger over low heat until caramelized. Next, wheat flour and curry powder is added to make a roux, and sauté all ingredients together. Chicken bones, aromatic herbs, spices and bouillon are added until simmered to have a mellow, rich curry sauce.
The origin of Shiseido Parlour started more than 100 years ago in Ginza where Tokyo Ginza Shiseido Building is now located. It was a "Soda fountain" where they were selling soda water and ice creams within Shiseido Pharmacy. Later on they started serving more variety of foods like "western cuisine" as a restaurant. This curry was one of the most popular menu of those days.
DIRECTIONS OF USE:
Take the curry bag out of the box.
Boil the unopened bag in boiling water for 5~7 minutes.
Open the bag with care and put the curry on top or beside the rice.