飴色玉ねぎの和牛カレーソース (250ｇ)/ wagyu Japanese curry sauce (250g)

A Japanese curry made with fried caramelized onions and stewed wagyu beef tendon.

Carefully boiled for 12 hours.

Simply heat it up (with the vacuum bag) in boiled water for 10 mins to enjoy.

玉ねぎを飴色まで丁寧に炒めて

和牛スジ肉を12時間煮込んで作った日本のカレー。

便利な真空パックで湯煎10分すればすぐに食べれます。