Mild curry roux ⋅ Ohsawa ⋅ 160g

George Ohsawa, a Japanese philosopher born in 1893, was at the origin of the macrobiotic movement. He sought to introduce the philosophy of ying and yang into the world of food, on the premise that good food could solve all ills. Based on the principle that forcing oneself to eat only healthy foods without taking pleasure in them would not allow one to adopt this diet forever, the Ohsawa group founded in 1945 extended his work by seeking to distribute only macrobiotic products that were both good for the body and the palate.

Brown the meat and vegetables in a saucepan, then simmer in water over medium heat for 15 minutes. Add the sachet of curry roux and a bowl of water, then simmer over low heat for 5 minutes until thickened.

Store away from light, heat and moisture.

Wheat flour, maple sugar, rapeseed oil, salt, peanut paste, curry powder, yeast extract, onion powder, garlic powder, malt extract

Wheat, peanuts

per 100g :
Energy: 422kcal
Protein: 9.3g
Fat: 14.7g
Carbohydrates: 63.2g
Salt: 7.4g