Photo: SoraNews24

Cold curry? Mujirushi makes one of our favorite hot meals chilly, but does that make it good?

By Casey Baseel, SoraNews24

Curry is hot, by just about any meaning of the word. It’s spicy, delicious when poured piping hot onto rice, and becoming more and more popular around the globe.

But on our most recent shopping trip, we came across curry that’s supposed to be cold.

We found this fascinating foodstuff at Mujirushi, which is offering at least two types of cold curry through the summer: Chicken and Ginger Cold Curry and Prawn and Tomato Cold Curry. Naturally, we picked up a pack of each (they’re both priced at 350 yen) and tossed them in the fridge as soon as we got home.



Once they were thoroughly chilled, we opened up the pouches for a pre-taste testing visual check.


The cold curries have a smoother consistency than standard Japanese curry, closer to a soup broth than ordinary curry roux.



That smooth makes a whole mouthful easy to scoop up in a spoon, and both the cold curries have a nice, spicy kick to them, and Chicken and Ginger Cold Curry isn’t kidding about the ginger either, as that marque ingredient makes its presence unmistakably felt too. Both were undeniably delicious, and either one would be a savior-class meal on a midsummer day when you’re feeling both unhappily hot and horribly hungry. We think they’d be especially refreshing poured over chilled somen or udon noodles.

By the way, Mujirushi says its cold curries can be eaten hot as well, so we tried heating them up to see how that would affect the eating experience. While their texture doesn’t change at all, heating them seems to somehow soften their spiciness. They still taste good, but if you want the full force of their flavor, eating them cold really is the way to go.


Still, now that we know heating the cold curries doesn’t ruin them, we might have to include them the next time we’re making a super curry out of all the 50-plus curry varieties that Mujirushi sells.

Photos © SoraNews24

Read more stories from SoraNews24.

-- Here’s what happens when you mix all 53 kinds of Muji curry into one crazy super curry【Taste test】

-- No time to cook? No problem! Three easy ways to improve instant curry

-- Taste testing 7-Eleven Japan’s five frozen curries to see which ones nail it

© SoraNews24

©2022 GPlusMedia Inc.

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The cold curries have a smoother consistency than standard Japanese curry, closer to a soup broth than ordinary curry roux.


The packs show plenty of chicken and prawn but the reality is very different.

-1 ( +1 / -2 )

Curry is "becoming" popular??????who writes this stuff? Real curry has been popular for centuries in India, Middle East, SE Asia.

Other newbie curry countries like UK and Japan have their own less tasty versions.

-4 ( +0 / -4 )

This looks so chou very oishisou because I'm curry man lol! Weebtastic!!

-5 ( +1 / -6 )

Looks good and will give it a try!

Japan has Hiyashi-Chuka (cold noodles with shredded meet, eggs, cucumbers in a tangy sesame based sauce), Hiyashi-Jiru from Miyazaki (rice with cold sesame broth, myoga, sliced cucumbers and shredded fish flakes). France has vichyssoise, Spain has Gazpacho...All these are favorites of mine especially in summer. Cold curry sounds good and will make this and give it a go!

0 ( +1 / -1 )

Spelled meat wrong....getting hungry :)

-1 ( +0 / -1 )

I can make curry from minutes instead of paying for this watered down gruel....

0 ( +1 / -1 )

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