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 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, and then boiling or steaming. Yakifu is made by adding wheat flour to gluten, combining the ingredients, baking, and then drying. Namafu is used in stews, dengaku (a Japanese side dish grilled and topped with miso glaze), fried dishes, and soups. Yakifu is rehydrated in water, squeezed dry, 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 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 - What’s the Difference?

Although chikuwa and chikuwabu 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, chikuwabo has a softer, tender texture. Both chikuwa and chikuwabu are beloved oden ingredients.