Oriental rice flour curry roux

All flour, the main raw material of curry roux, was replaced with rice flour, and it was carefully baked with a unique open -fledged grilling method, so that the lipid was reduced.
By using fish sauce, yeast extract, and cocoa powder without using chemical seasoning or coloring, the taste is deepened.

One of the food problems in Japan is that the food self -sufficiency rate has been reduced.
Therefore, we focused on rice, which is the key to improving food self -sufficiency, and developed curry roux using 100 % rice flour from Aichi Prefecture.
In addition, since Aichi Prefecture is one of the leading industrial prefectures in the country, it is also an agricultural prefecture, so it is a product that participates in the Aichi movement and is conscious of the role played by the agriculture, forestry and fisheries industry.
*Use 100 % rice flour from Aichi Prefecture
*Lipid 30 % cut
(Comparison with curry roux 2020 version (8 revised) Japanese food standard component table)
*Chemical seasoning and no coloring