Moji port cradle [kariihonpo]"Combustion curry"
Smell of fragrant combustion curry
Combustion curry that kept being made in the 1950's
The combustion curry is a curry dish to have burnt
the curry cheese egg with the putting oven on rice.
The curry source is put on meal, and the egg and a small amount of cheese
is put, and
it is an oven and a baked meat.
However, it is "Combustion curry" and exactly fragrant originator
"Combustion
curry".
Names called a combustion curry are start a boom now and various combustion
..
kind of ".. curries.
There is".
Though the cradle of "Combustion curry" is Northern Kyushu City
Moji Ward "Moji
port" in which I was born and grow up
The patent of the manufacturing method is acquired and it is introducing
oneself as an originator specialty store of "Combustion curry"
now.
The Sotedoonion fruit etc. are various. the bouillon soup put up spend
it
during 7～8 hour
The source laid down for about two days that putting and a homemade spice
are added and cooked
It is "Combustion curry" in the riot fragrantly baked at the
high temperature of 300
degrees or more.
This combustion ..".. Ca at a dash for the soft-boiled egg served
in the "
tororito" from the combustion curry not to be ..exquisiteness.. Yaked.
Let's eat and do not carry out Ra".
Our shop boast with patent of manufacturing only in Japan of keeping making
in about 1955's"Combustion curry"
Making of "Combustion curry shop", and strange soup curry made up of soup of Japanese Cattle, pork, and chicken to exceed
Is it a taste in pork, seafood, the vegetable, and the concealment taste?
Eat with the fried rice
and the soup curry of Fcaage of "Togi this"
that uses.
