Mountain Gourmet Lab. Green Curry with Bamboo Shoots and Citrus (Aluminum Bag)

This simple and delicious green curry is based on bamboo shoots and minced pork, and garnished with Nagato Yuzu, an aromatic citrus fruit from Yamaguchi Prefecture, similar to lime and yuzu. The Nagato Yuzu is intentionally used in large chunks and carefully crafted so that the taste and texture change with every bite, making it both delicious and delightful.

Chef Tajima (who actually specializes in Japanese cuisine) has dedicated himself to curry making, creating many incredibly creative curry recipes. This particular curry is one of his most popular. Many at MGL (Mountain Gourmet Lab.) consider it a favorite. While its basic flavor is a fairly ordinary green curry, it's made with exceptional refinement. The restaurant owner, Mr. Miyoshi, is a culinary expert with a keen sense of seasoning; as for the secrets and details, we'll leave that to Chef Tajima himself to explain.

Another impressive highlight is the use of Nagato yuzu slices. Yuzu is usually chopped or juiced to maintain its mild flavor, but this chef deliberately used only a few large slices. As you savor the dish, a refreshing, tangy, and bittersweet flavor unfolds in your mouth every now and then. This shift in taste is irresistible in itself, but even more amazing is how it seems to reset your palate, allowing you to rediscover fresh flavors. This is a culinary technique that can transform the taste of a dish. Although it's just a small detail, it showcases the chef's ingenuity.

I highly recommend this dish; it embodies Chef Tajima's dedication and skill!

COMMENT

When I previously ran a takeout-only cafe, I experimented with making various curries in order to create some popular food content. During this process, I realized: "I often see and eat Thai curry at festivals, but it's too thin and difficult to find suitable containers to serve ."

So I thought, "I want to launch an easy-to-eat green curry, similar to minced meat curry or dry-mixed dan dan noodles." So I...
We've decided to launch a dry green curry. This quick and easy dish is perfect for takeout and quickly became a popular choice. Its rich aroma, moderate spiciness, and convenient preparation also make it ideal for mountain adventures, as all cooking steps can be completed in just one pot. The umami and saltiness of fish sauce, along with the sweetness of coconut, will whet your appetite even while you're making it—why not pack it in your favorite backpack?

Chef Yoshifumi Tajima

Details

• Net weight: 100g
• Finished weight: 350g (*Finished weight may vary slightly depending on cooking method and temperature.)
• Storage method: Store at room temperature, avoid direct sunlight.
• Please consume as soon as possible after opening.
• Contains oxygen absorber; please remove before cooking.
• Best before date: July 2026

shrimp	Crab	abalone	squid	salmon	mackerel	Milk ingredients
beef	chicken	pork	peanut	Walnut	cashew	almond
wheat	soybeans	Sesame	orange	buckwheat	Matsutake mushrooms	Egg
banana	kiwi	apple	Peach	Yam	gelatin

Nutritional information (per 100g packet) (estimated value)

Energy 343kcal
Protein 10.1g
7g of fat
Carbohydrates 66.6g
Salt equivalent 1.5g

HOW TO COOK