On May 21, Aomori Owani's "Aomori Winery Hotel" began selling retort-packed products "burdock and pork blue sky vinegar curry."

Sri Lankan-style retort curry using burdock and pork from Aomori prefecture. It was jointly developed by Yuji Ozaki, the group head chef of the hotel, and Hanako Tsurezure, the cooking editor, to match the special A rice "Aoten no Kasumi" produced in Aomori Prefecture.

Mr. Ozaki said he was particular about the texture of burdock and the acidity of vinegar. "It took about three months to devise a retort pouch manufacturing method that would not melt the ingredients into a paste based on the recipe devised by Mr. Tsurezure Hanako. 100 points that match the refreshing taste of Seiten'no Hekir." Show confidence.

Mr. Ozaki is from Hirosaki and studied at the Tokyo Kaikan before joining the hotel, and has also worked overseas such as in the United States and Thailand. He has been working at the hotel for over 30 years and has been focusing on the development of retort curry for about three years. Last year, as part of a project to support restaurants, we developed four types of "Aomori Support Curry" using ingredients from the prefecture.

The hotel is currently restricting accommodation reservations due to the spread of the new coronavirus infection. As a new profitable business, it also aims to meet mail-order demand due to an increase in "home time."

Mr. Ozaki smiles, "What I arranged in the recipe is the hidden taste of the blue sky with brown rice. We developed it to match our Tsugaru Wine Red Stuben, so I hope you can enjoy it together."

The price is 600 yen. It will be sold at the "San Mamoru Winery" website, Nakasan Hirosaki store (Dotemachi), Roadside Station Namioka Apple Hill (Namioka), Aspam Bussan (Aomori City), etc.