JTB × Kusemonozu × Kagawa University Affiliated Elementary School (Grade 6, Green Class) The Day a Stingray Dove into Curry
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Introducing the second release of our sustainable curry, created by an award-winning team of Japanese elementary school students.
After selling out 4,000 servings of their first curry, these young creators from Takamatsu, a coastal city in Japan, came together once again.
Working with the popular local restaurant Kusemonozu, they transformed underused local ingredients—including stingray—into a flavorful, ready-to-eat curry that helps reduce food waste.
The recipe was refined through repeated taste tests by the sixth-grade Green Class of Kagawa University Affiliated Elementary School, and the package artwork was chosen from 193 public submissions.
This curry represents the children’s hands-on approach to learning about sustainability, food, and community.
Every bite reflects the creativity, care, and environmental awareness behind this uniquely Japanese curry.
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JTB × Kusemonozu × Kagawa University Affiliated Elementary School (Grade 6, Green Class)
This retort curry was developed through a collaboration between Kusemonozu, a restaurant in Takamatsu, and local elementary and junior high school students, with a shared focus on building a more sustainable society.
After multiple tasting sessions with sixth-grade students from the Kagawa University Affiliated Elementary School in Takamatsu, the final recipe was selected.
The package design features one illustration chosen from 193 submissions created by children.
A thoughtfully crafted curry, made with care, creativity, and confidence.
