Curry Where Acidity Takes Center Stage | Yuzusco Green Curry (140) [Discontinued]
Local Retort Curry No. 140
| Fukuoka Prefecture
*Currently discontinued.
Among local curries,
green curry is
surprisingly rare.
While it is
completely familiar as Thai cuisine,
when it comes to
"green curry using local ingredients or regional seasonings,"
there are not
that many.
It was in that context that I encountered
"Yuzusco Green Curry."
Not Tabasco, but
"Yuzusco."
It is a slightly unusual green curry
that uses a seasoning
with the aroma and spiciness of yuzu.
The sauce has
the color typical of green curry.
In the first bite,
there is the sweetness and richness of nuts.
On top of that,
the unique aroma of
yuzu and lemongrass overlaps.
Afterward,
the spiciness also arrives.
The aroma and spiciness
typical of green curry
can be felt clearly.
And,
another thing that left an impression
was the acidity.
—
On the package,
the refreshing flavor of yuzu
is introduced as a feature.
Certainly,
combined with the aroma,
it also has a refreshing impression.
However,
when you eat it,
rather than "refreshing,"
it feels like the acidity is the star.
This is a point
where I think opinions will be quite divided.
—
The chicken,
just as it looked in the photo,
had a proper amount of pieces,
and the ingredients had a presence.
However,
what remains in my memory most
after eating this curry
is definitely the "Yuzusco."
The impact of the aroma
is quite large.
■ This item's highlights
・Green curry using "Yuzusco"
・A rare green curry among local retort curries
・Aroma of yuzu and lemongrass
・Sweetness and richness of nuts
・Spiciness that arrives afterward
・Chicken with presence
・Acidity that leaves a strong impression
—
Among local curries,
there are not only those that are easy for anyone to eat,
but also those where I think,
"This might be a love-it-or-hate-it thing."
But,
those are the curries
that remain in your memory.
This green curry was
exactly that kind of item.
It certainly has the aroma and spiciness
as a green curry.
However,
by using "Yuzusco,"
a very distinctive acidity has been added to it.
Whether you feel that acidity is
"refreshing and delicious"
or
"a bit too acidic"
is a point where I think
opinions will be divided.
Personally,
it is an acidity that is a bit surprising
when eaten as a green curry.
That is precisely why
it doesn't end as a normal green curry.
As a novelty item,
it was a curry that left quite an impression.
However,
it is currently discontinued.
Among local curries,
there are also these "items you can no longer eat."
That, too, might be
a record that remains
precisely because I keep eating
local retort curries.
Thank you for the meal.
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