PROBLEM TO BE SOLVED: To provide a solid roux having a new seasoning composition, which allows for easy cooking soup, stew, curry, and the like having rich aroma, flavor, and color equivalent to those of a handmade product, and exhibits new taste and texture after cooking.SOLUTION: The solid roux having a seasoning composition comprises: a first composition part formed of roux with a fat component having an endothermic peak at 40 to 55°C in DSC measurement as essential component and a second composition part which includes the fat component as essential component and the seasoning composition including raw material in need of low energy treatment, having a structure in which at least a part of faces of one or more of the second composition parts come in close contact with the first composition part. With energy A calculated from the area of the DSC curve of the fat component in the first composition part, and energy B of the fat component contained in the second composition part, the solid roux has a difference value of 4 or more and 20 or less when A is subtracted from B, preserving the characteristics of the raw material.
