Dad, if you're over 38 and eat curry with a solid roux made with pork oil, do you feel bloated?

September 15, 2020

If you don't take measures after turning 30, your muscle mass will decrease by 1% per year (compound interest).

We hardly think about it until we're about 35, but from our late 30s onwards, everyone starts to become aware of aging.

The inside and outside of the body become loose and relaxed, and when you suddenly look into the distance, you can no longer focus. All of this is caused by a decrease in muscle strength.

So, when does the feeling of "heavy stomach" begin?

Few people in their 20s will realize this, but once you reach your mid-30s and start to prefer lighter foods, it's a sign that your internal organs are starting to age.

In short, the stomach muscles, which cannot be strengthened, weaken, peristalsis becomes weaker, digestive ability decreases, and it becomes difficult to tolerate fatty foods.

Well.

The curry roux that is on sale seems to be made by solidifying various powders and additives with beef and pork fat and seasoning it with curry powder.

Well, it's made with a thick mixture of beef and pork fat, so it's only natural that it's heavy.

Little kids may be thrilled on Curry Day, but old men have to prepare for curry to be heavy.

Therefore, for parents who are concerned about curry being too heavy, we recommend curry that doesn't become too heavy.

Yes, it's curry roux that isn't solidified with beef or pork fat.

The "direct flame grilled curry roux*" we sell is made using only vegetable oil (palm oil), not animal fats which can cause the curry to become sticky .

*The roux is made by roasting spices in the same way that coffee beans are roasted in an iron pot.

24 types of spices collected from around the world are made into light, fluffy flakes that dissolve easily.

It dissolves easily, so it doesn't leave any residue on dishes or pots. It doesn't get sticky, so it's super easy for moms (or helpers) to wash up. It doesn't leave any curry color.

Seriously, it's so surprising. You'll think, " I've been eating stuff like that until now!"

Furthermore, because it is in flake form, it can also be used as a seasoning for stir-fries, which is very convenient.

It is not a low-cost mass-produced product aimed at an unspecified number of families or flashy girls .

It's expensive, but the taste is authentic. It's basically for gourmet women, sophisticated men, or kids who are old enough to have a palate.

The sauce is made without mixing too many different things and by baking the spices rather than steaming them, which gives it a spicy finish.

For small children, some adjustments may be necessary, which will test the maker's knowledge and skill.

However, it seems that many of the people who choose this roux are not too bothered by cooking, so it's a piece of cake, a piece of cake.

A "sweet" version will also be arriving this week, but the guy writing this hasn't tried it yet, so he can't say how sweet it will be.

It will be uploaded to the product section of the website soon. By the way, I don't like spicy food, so I don't know how people who like spicy food will feel about it.

They look quite spicy, but I might as well add the "dry" version and line up all three.

The roux is, of course, authentic, grilled over an open flame.