약시도 본포헨프카페 오사카

Regular spicy rice large serving +100 yen small serving -50 yen fermented garlic pickled egg yolk +100 yen soft boiled egg (separate plate) +100 yen

A chicken keema curry made with onions fermented with koji. The koji breaks down the ingredients, creating a rich flavor while also promoting a healthy gut flora. This fermented spice curry is a gut-friendly 'intestinal activity' curry. Additionally, instead of using chili peppers for spiciness, it uses 'Hihatsu,' which warms the body from the inside. Chili peppers are only used at the very beginning, during tempering and when making it spicy. Hihatsu is a type of pepper known as Long Pepper in English. In Okinawa, it is referred to as 'Pipachi.' It is a spice that has the effect of warming the body from the inside. When body temperature drops, the immune system also weakens, so during the COVID era, warming the body equals boosting immunity, which is important. Hihatsu contains a spicy component called 'Piperine' that strengthens capillaries. It dilates blood vessels and promotes blood flow. Additionally, by activating an enzyme called 'Tie2,' it acts on capillaries to repair damage such as wounds, prevents vascular aging, and improves skin color to a healthy tone.