This curry is rich in flavor, made by simmering 20 different vegetables in a pressure cooker until they become tender.
 
The key feature is the umami of the 20 vegetables slowly simmered in a pressure cooker. By newly combining a "vegetable broth" made from long-simmered "cabbage" and "Chinese cabbage," the umami and sweetness are enhanced. The result is a delicious, melt-in-your-mouth experience with lots of ingredients. The "mild" version uses "Anno sweet potatoes" to further enhance the sweetness.