Changing from chilled to frozen!

"I want to send Tunapaha curry to a dear friend!"
"There are Sri Lankan restaurants, but none with the same taste!"
"I want to eat Sri Lankan curry at home!"

For 17 years, in response to customer requests,
we have been producing chilled-pack curry with a shelf life of 2 months and requiring refrigeration,
despite using retort pouch manufacturing methods.

At the time, the only manufacturing option for "curry available for mail order, in-store sales, or takeout"
was retort pouches...

In recent years, high-performance commercial freezers that offer rapid freezing without compromising the flavor of the food have been developed.
This year, we had the opportunity to use one of these high-performance freezers,
and we are now on track to produce frozen curry.

By switching from chilled packs to frozen,
・The shelf life will be extended from 2 months to 6 months.
・Temperature control for storage will be easier, as it will be "fine as long as it's in the freezer."

Furthermore, since the curry will no longer be subjected to the high-temperature, high-pressure retort sterilization process,
we will be able to deliver a product whose taste is even closer to what you would enjoy in our restaurant.

For items like noodles and dry curry,
freezing will allow us to maintain the quality of the taste better than refrigeration,
and it will also make it easier to develop and produce new products.
We believe this will enable us to offer a wider range of products, such as curries using seasonal ingredients,
or the forbidden "Real Red 5x" curry only available in stores,
keeping our customers constantly delighted.

First, from September 2025,
we plan to switch our product lineup
from the current chilled-pack curry to frozen curry.

Thank you for your continued support.