Glossary - Ingredients

Fu / Wheat Gluten

A plant-based protein source featured in sukiyaki and Japanese soups

What is fu?

Fu (wheat gluten; 麩 in Japanese) is a traditional Japanese food made by processing gluten obtained from wheat flour kneaded with water. It is broadly classified into two types: yaki‑fu (baked wheat gluten) and nama‑fu (fresh wheat gluten). Yaki‑fu is made by adding wheat flour to gluten, then baking it to remove moisture and drying it thoroughly. Before cooking, it is rehydrated in water and gently squeezed. Yaki‑fu is commonly used in dishes such as miso soup, simmered dishes, and hot pots. It has a light, fluffy texture. Nama‑fu is made by mixing gluten with glutinous rice flour, then steaming or boiling it. Often prepared as dengaku (grilled and topped with miso) or deep‑fried, nama‑fu has a chewy, sticky texture. A food similar to fu is seitan. Seitan is made by seasoning gluten with soy sauce and other ingredients, resulting in a firm, elastic texture. As seitan is commonly used as a meat substitute, it is also known as gluten meat.

Simmered dish with yaki‑fu

Nama‑fu dengaku (including maple leaf shaped nama‑fu)

Nutrition facts

Fu is gaining recognition as a high-protein, low-calorie health food. A good source of plant-based protein, it is popular with people who mainly eat plant-based foods. It is also used as an ingredient in Japanese shojin ryori (traditional Buddhist cuisine) and traditional Asian vegetarian cuisine.
Fu is also low in fat and rich in carbohydrates, and contains dietary fiber. It also contains high amounts of iron, zinc, glutamic acid, and proline. Proline is an essential amino acid and one of the main amino acids that make up collagen. In addition, glutamic acid is known to have various positive effects, such as maintaining neurological and gut health and producing the naturally occurring neurotransmitter GABA (Gamma-Aminobutyric Acid).

Storage to prevent food loss

Namafu can be stored in the refrigerator for up to one week, and in the freezer for about one month. It is recommended to store yakifu in a resealable plastic bag away from high temperatures and humidity.

Trivia

There are many different types of yakifu. "Kanze gluten," which is made by cutting rod-shaped gluten into small pieces, is the most common shape. "Kuruma-fu," which is donut-shaped, does not fall apart easily when boiled, so is often used in stews and sukiyaki. "Uzumaki-fu," which is made by rolling up sheet-shaped gluten, can be used as a decorative ingredient in soups or fried foods. Sheet-shaped "itafu" can be crushed and added to soups or used as a pizza base.

Chikuwa and Chikuwabu (Chewy Wheat Tubes) - What’s the Difference?

Although chikuwa and chikuwabu (chewy wheat tubes) have a similar appearance, each is made from different ingredients. Chikuwa, made primarily from fish paste, has a pleasant chewiness. Contrarily, as its main ingredient is flour, chikuwabu (chewy wheat tubes) has a softer, tender texture. Both chikuwa and chikuwabu (chewy wheat tubes) are beloved oden ingredients.