Japanese Food Tips

Fu, which was introduced by a Zen priest who came from China around the 14th century during the Ming Dynusty, is a traditional processed food made from gluten. Like tofu, fu has been used in Buddhist vegetarian dishes as an ingredient to supplement protein, which tends to be lacking in those dishes. As such, fu is a healthy food with high protein and low calories. In modern times, there are mainly Japanese dry baked wheat gluten (yaki-fu) and Japanese raw wheat gluten (nama-fu). Yaki-fu is baked and dried dough made by adding wheat or mochi (rice cake) flour to gluten and kneading it. Yaki-fu can be stored for a long time and can be reconstituted with moisture. Nama-fu is steamed dough made by adding wheat or mochi flour to gluten, and kneading it. Fu is more of a supporting player than a main ingredient, and is used as a part of simmered food, soup, and one-pot dishes such as sukiyaki. Yaki-fu is also often used as an ingredient in Okinawa stir-fry dishes. Crafted nama-fu, such as colorful temari, vegetables, and flowers, are also used in Kyoto cuisine and other kaiseki dishes (Japanese high quality cuisine). Yaki-fu can be stored for a long time and can be brought back from Japan as a souvenir.