こしょう屋さんのクラフトタイカレー

■ Massaman Curry with Hokkaido Chicken Neck & Seasonal Autumn Vegetables

Massaman is a traditional Thai curry, particularly associated with southern Thailand,
with influences from Islamic culinary culture.

Unlike most Thai curries, Massaman is characterized by the generous use of fragrant
dry spices such as cinnamon and cardamom, which are slowly simmered to develop a deep, complex flavor.

Tamarind, with its distinctive sweet and sour acidity,
adds another layer of depth and richness while leaving a refreshing finish.
For this curry, we use carefully selected fresh tamarind,
prized for its vibrant acidity and beautifully aromatic character.

For the main ingredients, we combine flavorful autumn root vegetables with Hokkaido chicken neck,
a cut specially recommended by our chicken supplier.

Chicken neck is a rare cut, with only about 20–50g obtained from a single chicken.
Unlike thigh meat, it has a particularly rich flavor that becomes more pronounced with every bite,
along with a pleasantly firm and distinctive texture.

Fragrant spices, the natural sweetness of autumn vegetables,
the rich umami of chicken neck, and the sweet-sour accent of
fresh tamarind come together in harmony.

Enjoy this seasonal Massaman curry,
born from the meeting of Thai culinary tradition and influences from another culture.

■ Larb Moo-Northeastern Thai Herb Salad with Iwanaka Pork

Larb Moo is one of the signature traditional dishes of Isaan,
the northeastern region of Thailand.

For this version, we use finely ground Iwanaka pork,
a premium Japanese pork known for its delicate texture and rich umami.

A key ingredient is toasted rice powder, made by carefully roasting Japanese rice
 until fragrant and grinding it into a fine powder.
It adds a wonderful nuttiness and subtle texture to the dish.

The pork is gently tossed with plenty of red onion and fresh herbs,
then dressed with a carefully balanced mixture of 24-hour-aged fish sauce,
Thai chili powder, and manao (Thai lime) for a bright, refreshing acidity.

The fresh aroma of herbs, the fragrant nuttiness of toasted rice,
the crisp acidity of manao, and a pleasant chili heat that gradually builds on the palate.

Light and refreshing yet full of the rich umami of pork,
this vibrant Isaan salad makes a particularly wonderful pairing
with the rich and aromatic Massaman curry.