
Taste japan crispy katsu chicken curry with fragrant rice
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 162 kcal | 8% |
| Fat | 5.0 g | 7% |
| of which saturates | 0.90 g | 4% |
| Carbohydrate | 21.3 g | 8% |
| of which sugars | 0.50 g | 1% |
| Fibre | 1.7 g | — |
| Protein | 7.2 g | 14% |
| Salt | 0.79 g | 13% |
Open Food Facts, ODbL, record updated 25 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Poulet cuit (19%), Riz parfumé cuit (19%) (Eau, Riz parfumé) : Riz long grain cuit (19% Eau - Riz long grain) - Eau - Farine de blé - Purée de gingembre - Oignons - Farine de riz - Purée d ail - Bouillon de poulet (Eau - Os de poulet) - Huile de colza - Sauce soja foncée (Eau - Fèves de soja - Blé - Sel) - Sucre roux - mirin (Eau - Sucre - riz - Alcool) - Fécule de maïs - Sel - Purée de tomate - Sucre - pâte miso rouge (Eau, Fèves de soja, riz, Sel, Levure, correcteur d'acidité : acide lactique), Fécule de pomme de terre - Levure - épices moulues ( Coriandre - Cannelle - Curcuma - anis étoilé - Paprika - Cumin - Poivre blanc - Poivre noir) - Saké - Gluten de blé - Huile de sésame (Graines de sésame) - vinaigre - Piments rouges - Huile de tournesol - Gélatine de bœuf - correcteur d'acidité : acide ascorbique, ail déshydraté.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
3% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Microwave meals” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.