Mountain Gourmet Lab. Green Curry with Bamboo Shoots and Citrus

This simple and delicious green curry features bamboo shoots and pork, enhanced with Nagato yuzukichi, a fragrant citrus fruit from Yamaguchi Prefecture that's similar to limes and yuzu.

While pomelo is typically chopped or juiced to add a subtle flavor, this chef intentionally added only a few large slices. As you eat, you're met with occasional bursts of refreshing, sweet, sour, and spicy flavors. The shift in flavor is irresistible in itself, but even more surprising is how the sensations refresh your palate, allowing you to experience freshness again with the next bite. It's a technique that transforms the flavor of a dish. It's a small detail, but it demonstrates deep consideration.

COMMENT

When I was running a cafe that mainly sold takeout, I wanted to create some popular food content, so I tried a variety of curries. After trying various flavors,

I thought to myself, "I often see and eat Thai curry at festivals, but it's so soupy and hard to find a suitable container ." So, I thought , "I want to make a convenient green curry, just like minced meat curry or dry dandan noodles." So, I decided to create dry green curry. This portable dish is perfect for takeout, and it's become a hit. Its rich aroma, mild spiciness, and ease of consumption make it a perfect snack for hiking adventures, as it can be prepared entirely in one pot. The savory, salty flavor of the fish sauce and the sweet aroma of coconut make it incredibly appetizing even while you're making it. Why not pack it in your favorite backpack?

Chef Yoshifumi Tajima

Details

• Net weight: 111g
• Finished product weight: 350g (*The finished product weight may vary slightly due to cooking process and temperature.)
• Storage method: Store at room temperature, avoid direct sunlight
• Please consume as soon as possible after opening.
• Contains deoxidizer, please remove before cooking.
• Best before: January 2026