MUJI Launches 3 New Curries Learned from the Hot Climate of Sri Lanka
Ryohin Keikaku is launching three new seasonal curries based on Sri Lankan cooking methods at MUJI stores starting April 15.
📋 Article Processing Timeline
- 📰 Published: April 9, 2026 at 20:10
- 🔍 Collected: April 9, 2026 at 11:30
- 🤖 AI Analyzed: April 21, 2026 at 02:43 (279h 13m after Collected)
Ryohin Keikaku Co., Ltd. (Bunkyo-ku, Tokyo / President and Representative Director Satoru Shimizu), which operates MUJI, will release three types of curry learned from Sri Lanka for a limited time starting Wednesday, April 15, at MUJI stores nationwide and the online store.
To realize a 'pleasant life and society', Ryohin Keikaku provides products and services aimed at arranging and enriching daily life, based on the value that 'simplicity does not feel inferior to luxury'. In terms of food, to deliver the joy and deliciousness of eating, we plan and sell products and services tailored to regions and changing lifestyles. One of our themes is 'learning from the food cultures of the world', and we travel to various countries and regions to utilize this in our development.
This time, utilizing the cooking methods learned in the hot region of Sri Lanka, we are launching three types: 'Creamy Egg and Vegetable Curry', 'Spicy Pork and Tamarind Curry', and 'Coconut and Green Chili Chicken Curry'. Sri Lankan curry has a relatively simple cooking process. While ingredients are sometimes stir-fried in coconut oil, a major feature is that many dishes are simply simmered with spices and use less oil. Also, unlike Japanese roux curries, it does not use wheat flour. Because it is made taking advantage of the natural sweetness of vegetables and coconut milk, it can be finished without adding sugar, resulting in a curry that is smooth and easy to eat even in the hot summer.
■ A smooth-textured curry easy to eat even in hot weather, featuring the mildness of coconut milk and the aroma of herbs and spices
Sri Lanka is an island nation with a hot and humid climate, abundant agricultural products, a diet that incorporates many vegetables, and a culture that values umami—sharing many similarities with Japan. Such Sri Lankan curry features a smooth texture where the aroma of herbs and spices layers over the mildness of coconut milk. While utilizing the cooking methods learned in Sri Lanka, such as using 'curry leaves'—an herb with a refreshing and spicy aroma essential for Sri Lankan curry—we have tailored the taste to be easily incorporated into daily meals.
● Learned Locally: Sri Lankan Creamy Egg and Vegetable Curry (Spiciness Level: 1) *
We took advantage of the natural sweetness of coconut milk and vegetables like sautéed onions. It contains vegetables such as boiled eggs, green beans, and carrots. In Sri Lankan curry, 'Maldive fish', a traditional ingredient made from dried bonito or tuna, is used for umami; however, this product substitutes it with Japanese katsuobushi (dried bonito flakes).
● Learned Locally: Sri Lankan Spicy Pork and Tamarind Curry (Spiciness Level: 4) *
By roasting spices such as coriander, cardamom, cumin, cinnamon, and cloves, we highlight a strong aroma that stands up to the umami of the pork. It utilizes the sweetness of sautéed onions and coconut milk, along with the soft acidity of tamarind.
● Learned Locally: Sri Lankan Coconut and Green Chili Chicken Curry (Spiciness Level: 5) *
Similar to the 'Spicy Pork and Tamarind Curry', spices such as coriander, cardamom, cumin, and cloves are roasted to highlight a strong aroma that stands up to the umami of the chicken. By using two types of coconut milk with different thicknesses, it brings out the fresh aroma of coconut milk and a rich, mellow taste.
* Compared to our other products. Level 1, 4, or 5 out of a 5-level spiciness scale.
To realize a 'pleasant life and society', Ryohin Keikaku provides products and services aimed at arranging and enriching daily life, based on the value that 'simplicity does not feel inferior to luxury'. In terms of food, to deliver the joy and deliciousness of eating, we plan and sell products and services tailored to regions and changing lifestyles. One of our themes is 'learning from the food cultures of the world', and we travel to various countries and regions to utilize this in our development.
This time, utilizing the cooking methods learned in the hot region of Sri Lanka, we are launching three types: 'Creamy Egg and Vegetable Curry', 'Spicy Pork and Tamarind Curry', and 'Coconut and Green Chili Chicken Curry'. Sri Lankan curry has a relatively simple cooking process. While ingredients are sometimes stir-fried in coconut oil, a major feature is that many dishes are simply simmered with spices and use less oil. Also, unlike Japanese roux curries, it does not use wheat flour. Because it is made taking advantage of the natural sweetness of vegetables and coconut milk, it can be finished without adding sugar, resulting in a curry that is smooth and easy to eat even in the hot summer.
■ A smooth-textured curry easy to eat even in hot weather, featuring the mildness of coconut milk and the aroma of herbs and spices
Sri Lanka is an island nation with a hot and humid climate, abundant agricultural products, a diet that incorporates many vegetables, and a culture that values umami—sharing many similarities with Japan. Such Sri Lankan curry features a smooth texture where the aroma of herbs and spices layers over the mildness of coconut milk. While utilizing the cooking methods learned in Sri Lanka, such as using 'curry leaves'—an herb with a refreshing and spicy aroma essential for Sri Lankan curry—we have tailored the taste to be easily incorporated into daily meals.
● Learned Locally: Sri Lankan Creamy Egg and Vegetable Curry (Spiciness Level: 1) *
We took advantage of the natural sweetness of coconut milk and vegetables like sautéed onions. It contains vegetables such as boiled eggs, green beans, and carrots. In Sri Lankan curry, 'Maldive fish', a traditional ingredient made from dried bonito or tuna, is used for umami; however, this product substitutes it with Japanese katsuobushi (dried bonito flakes).
● Learned Locally: Sri Lankan Spicy Pork and Tamarind Curry (Spiciness Level: 4) *
By roasting spices such as coriander, cardamom, cumin, cinnamon, and cloves, we highlight a strong aroma that stands up to the umami of the pork. It utilizes the sweetness of sautéed onions and coconut milk, along with the soft acidity of tamarind.
● Learned Locally: Sri Lankan Coconut and Green Chili Chicken Curry (Spiciness Level: 5) *
Similar to the 'Spicy Pork and Tamarind Curry', spices such as coriander, cardamom, cumin, and cloves are roasted to highlight a strong aroma that stands up to the umami of the chicken. By using two types of coconut milk with different thicknesses, it brings out the fresh aroma of coconut milk and a rich, mellow taste.
* Compared to our other products. Level 1, 4, or 5 out of a 5-level spiciness scale.