Glossary - Ingredients

Fu / Wheat Gluten

A plant-based protein source essential for sukiyaki and Japanese soups

What is fu?

Fu / Wheat gluten (麩 in Japanese) is made by adding gluten to glutinous rice flour or wheat flour. Gluten is also called seitan. Namafu is made by adding glutinous rice flour to gluten, combining it, and then boiling or steaming it. Yakifu is made by adding wheat flour to gluten, combining the ingredients, baking, and then drying it. Namafu is used in stews, dengaku (a Japanese side dish grilled and topped with miso glaze), fried dishes, and soups. Yakifu is soaked in water, squeezed out, and used as an ingredient in soups or hotpots, or as a substitute for meat in stews and fried dishes.

"Namafu Dengaku" served with miso paste

Sukiyaki with yakifu

Nutrition facts

Fu has started to be recognized as a high-protein, low-calorie health food. As a 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 oriental vegetarian cuisine.
Fu is also low in fat and rich in carbohydrates, and contains dietary fiber. It also contains a lot 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 the health of the brain and intestines and producing GABA.

Storage to prevent food loss

Namafu can be stored in the refrigerator for up to one week, and in the freezer for around 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 an ingredient in soups or fried foods. Sheet-shaped "itafu" can be crushed and added to soups or used as a pizza base.