Fu (wheat gluten), a traditional Japanese food, is a great source of protein.
Yaki-Fu (Baked-Fu) is made by baking gluten with wheat flour added. The water is evaporated, so it keeps well at room temperature. Before being cooked, this dried food should be soaked in water until softened.
Kuruma-Fu Cutlets
Kuruma-Fu (Kuruma literally means car) looks like a wheel as pictured above.
Because of its chewy texture, cutlets may be made with Kuruma-Fu instead of pork.
It is very important to soak Kuruma-Fu thoroughly into the liquid containing delicious soup stock, soy sauce, sake and ginger juice before breaded and deep-fried.
Please enjoy the hot and fresh Kurumada-Fu cutlets, or the crispness will be lost with time.
Nama-Fu (Raw-Fu)
Raw type of Fu is called Nama-Fu (Raw-Fu), which is gluten mixed with rice cake flour and steamed or boiled. Although Fu itself does not taste, there are many kinds of Nama-Fu products with sesame, awa (foxtail millet) or yomogi (mugwort) added. Also they can be made into various shapes such as flowers and Temari-balls, and dyed different colors with food colorings. The soft and elastic texture is unique and fun. The variety of colors and shapes of Nama-Fu are helpful to serve Japanese cuisines beautifully.