[230 Years of Innovation] Traditional Pickle Shop 'Kawamuraya' Launches 'Medicinal Green Curry'. A New Concept Dish by Fermentation Artisans using Japanese Dashi to Harmonize Mind and Body.

Packed with the skilled techniques and fermentation knowledge of pickle artisans, our highly popular 'Medicinal Green Curry' has been renewed and will be available starting April 2026 at 'Yaenoka', an Edo-style teahouse on the 2nd floor of our Asakusa store. By adding Japanese dashi, lime leaves, organic mulberry leaf matcha, and our signature 'pickled onions' as a secret ingredient, a truly one-of-a-kind green curry has been born.

Why a Pickle Shop makes 'Curry' The pickle industry is often perceived as plain, but we are constantly exploring challenges that only we can take on. Our goal is 'to harmonize the minds and bodies of modern people through the power of fermentation.' We fused the 'technique of drawing out the umami of ingredients' cultivated through pickle-making with 'medicinal food', an ancient Japanese wisdom. The spicy yet somehow nostalgic and deeply satisfying taste is an answer that only Kawamuraya, with its 230 years of history, could achieve.

Three Special Features of the Product 1. Overlapping Umami of Artisan Techniques × Japanese Dashi Unlike typical coconut milk-based curries, this is based on Japanese dashi, blended with lime leaves, shishito peppers, and chili peppers. The deep richness derived from pickles and the acidity of lactic acid fermentation round off the sharp edges of the spices, creating a profound flavor.

2. Vibrant Medicinal Power Crafted with 'Organic Mulberry Leaf Matcha' We use absolutely no artificial coloring. By abundantly using organic mulberry leaf matcha and Japanese leeks, we achieve both a vibrant green color and healthy nutritional value. It is truly 'edible wellness', with warming effects expected from ginger and spices.

3. Two Selectable Styles (Salt Koji Chicken / Vegetable) Savory chicken marinated in salt koji to maximize its umami. Or, a vegetable option consisting only of daily seasonal vegetables, allowing you to enjoy their natural sweetness. We cater to diverse dietary styles.

Menu Information Spring is a time when physical condition easily fluctuates. Originally, in Eastern medicine, winter is the season to store energy in the 'kidneys', but in modern society, it is the busiest season rather than a time for rest. If spring arrives with an insufficient 'kidney' force, it invites spring-specific ailments like hay fever and 'May sickness' (spring fatigue).

Starting with the 'Medicinal Green Curry', all our menus integrate the Eastern medicine concept of 'Yojo' (nourishing life) with our long-cultivated 'fermentation and pickling techniques.' It has evolved into a lineup that conditions the mind and body of modern people—who are vulnerable to the changing seasons—from the inside out through the power of food.

- Medicinal Green Curry (Salt Koji Chicken): 1,300 yen - Medicinal Green Curry (Vegetable): 1,200 yen - Medicinal Braised Pork Meal: 1,400 yen - Sichuan Pepper Spicy Mapo Tofu Meal: 1,200 yen - Complete Rice Bran Pickles Meal: 1,200 yen