挽肉の旨味とスパイスの香り！
たっぷりの鶏ひき肉の旨味と淡路島産玉ねぎの甘み、スパイスの香りが絶妙に絡み合う。食べ応え抜群のカレー。作りたてをそ美味しさそのまま冷凍しています。
鶏肉（国内産）、ソテーオニオン（玉ねぎ、大豆油）（国内生産）、トマトケチャップ、カレールウ、たこ焼きソース、チキンコンソメ、白だし、食用植物油脂、コンソメ、カレー粉、料理酒、香辛料／増粘剤（加工デンプン、タマリンド）、調味料（アミノ酸等）、カラメル色素、酸味料、乳化剤、アルコール／調味料（アミノ酸等）、カラメル色素、アルコール、酸味料、増粘剤（加工デンプン、タマリンド）、乳化剤、（一部に小麦・乳成分・卵・鶏肉・大豆・りんご・牛肉・豚肉を含む）
製造者：株式会社BEYOND
兵庫県神戸市兵庫区若宮通５丁目1-11-3F
関西に3店舗、元気に営業中！
Mandrill Curry Otsunaka Kakuten
〒657-0838 1-3-15 Oji-cho, Nada-ku, Kobe
070-2297-4208
湊山店（神戸）
〒652-0031
兵庫県神戸市兵庫区雪御所町2−18
----
078-599-7884
別邸（大阪）
〒594-0073
大阪府和泉市和気町1-6-11
----
050-5530-6983
As a company in Kobe, we are engaged in various activities as a food manufacturing company mainly for curry.
New texture! To develop Sansho curry.
Ryukoku University Fujioka Seminar
We cooperated with the regional / corporate collaboration project.
2021.01.08
Mandrill Co., Ltd. jointly developed the original curry "Grape Sansho no Yo",
which is a part of the "Project to Connect the Birthplace of Grape Sansho to the Future"
of Ryukoku University Faculty of Business Administration Fujioka Seminar.
The "Project to Connect the Birthplace of Grape Sansho to the Future" is a project
that Fujioka Seminar has been working on since 2019 in collaboration with Aridagawa Town, Wakayama Prefecture. We are conducting research, research, awareness promotion activities, product development, etc. in order to increase the added value of the product. 10% of the sales of this curry will be used to fund the purchase of grape sansho saplings as part of the "Project to Connect the Birthplace of Grape Sansho to the Future" with the aim of maintaining the production area.
Participated in Lyon street food fes as a representative of Kobe
Mandrillus will participate in 2019 as a representative of Kobe at the annual food event"Lyon street food fes"where chefs from all over the world gather in Lyon, France. Through interaction with visitors and participants, I was inspired by the way overseas chefs and food professionals think about food. In addition, the fact that"Japanese curry,"which is a Japanese national dish, is not well known overseas was the impetus for Mandrillus. Until now, it was offered only at stores, but we will develop retort curry and make it available at the employee cafeteria so that people who live in places where you can not go to the store can also enjoy Mandrill Curry. And so on, the style is changing and evolving.
#Eat curry?
#Kobe x Curry
Kobe, which has prospered as a port city since the Heian period, has cultivated a variety of cultures through exchanges with foreign countries.
Curry is one such culture. European curry with Indian curry, Chinese curry with spice curry, and curry with Worcestershire sauce.
Kobe is a crucible of various curries. Through curry, we will convey the splendid style of Kobe, where both tradition and the latest are simmered together.
