In 1966, an event occurred that would further change the history of cream stew. House Foods launched a "Stew Mix". The development of this product began with the idea of recreating the white stew that was popular at school lunches as a powdered product that could be easily made at home. From there, cream stew spread as a common household dish in Japan. Many families still make a cream stew using pre-made roux cubes. However, it's surprisingly quick and easy to make at home from scratch (unlike curry rice), so there is no need to go through the trouble of buying expensive Japanese cream stew roux cubes and making cream stew abroad. If you still want to use pre-made Japanese cream stew roux, I would recommend House or S&B but I personally want you to carry on reading this post to see how simple it is to make Japanese cream stew from scratch at home using accessible ingredients!