Which spiciness do you prefer, red or blue?
Nakamuraya's traditional curry and the acclaimed "Mala" spices are a real tag! Introducing the retort curry "Hua Jiao Curry" that appeared in May from Shinjuku Nakamuraya.
I bought it at Seijo Ishii, about 300 yen each
There are two types of lineup: "Authentic Mala Sichuan Pepper Curry with mellow spiciness and fragrant red pepper" and "Authentic Mala Sichuan Pepper Curry with vivid numbness and fragrant green pepper". The ingredients and spiciness are different for each, but in common, a small bag of "special Chinese pepper (Sichuan pepper)" is included. You can enjoy adding numbness elements to your liking.
It's a pouch so don't overlook it
Cook in a water bath or microwave
"Rich spicy, fragrant red pepper" is a curry with the rich flavor and richness of minced beef and pork and "Pieshen Doubanjiang", which is indispensable for authentic Chinese food, reminiscent of mapo tofu. The strongest class of spiciness and numbness in the Nakamuraya series will mercilessly paralyze your tongue! The spices of the curry are as fragrant as they are, and the flesh is strong and there is a response to eating.
I'm messed up, but it's awesome!
On the other hand, "Vivid numbness and fragrant green pepper" is a curry with the refreshing spiciness of green pepper and ginger and the taste of minced pork and chicken. Compared to red, the spiciness is milder and lighter, and I wonder if this is more like curry.
Somehow the green pepper has an ethnic taste
Both of the authors who like numbness sprinkle plenty of the attached Sichuan pepper and finish the meal while getting sweaty. The overall impression is that the image of Chinese food is strong, but personally, it's quite "ant" as a spicy curry! I would like to repeat it over the summer.