Make Hokkaido’s famous cream stew with this roux mix. Made with 100% Hokkaido fresh cream and cheese.

How to use:

1. Sauté vegetables in a pot. (We recommend root crops like onions, garlic, potatoes, carrots, as well as cruciferous vegetables like broccoli and cabbage.)
2. Add 1200ml of water and cook until the ingredients get soft.
3. When vegetables are soft, turn off the heat and dissolve the roux into the soup.
4. Turn on the heat and add 200ml of milk. Cook for 5 more minutes, stirring constantly.

Note: If you are using only 1/2 of the roux, use 100ml of milk, and 700ml of water. 

Contains: 180 g