Apply 140 milliliters of hot water on the brown rectangular block, then stir for 60 seconds and voila, a steaming plate of chicken cutlet curry — that quintessential Japanese comfort food — is resurrected from its mummified state, offering instant gratification with minimal preparation.
This is one of the latest inventions of Masato Shimamura, the freeze-drying guru at Amano Foods, the nation’s dominant manufacturer of the shrunken grub often associated with space and military rations.
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