Fu: Introducing the characteristics of traditional Japanese ingredients and recommended recipes!

Introduction: What is gluten?

Fu, a traditional Japanese ingredient, is said to have been introduced from China during the Muromachi period. Fu is made from the tanbaku quality of wheat flour and gluten, and its types can be broadly divided into two categories: "namakufu" and "yaki tofu". Namafu is made from gluten, which is made from food pigments and is then made into a shape, and steamed. There are many types of Namafu from Kyoto, and is known for its artistic and deliciousness. On the other hand, yakitofu has a different appearance and taste, and plays an important role in Japanese cuisine.

Types and characteristics of tofu

Fu has a wide variety of variations depending on the production method and the ingredients used. Mushroom tofu is made by mixing yomogi, and awa fu is made by mixing cooked yomogi. These raw tofu can be used as is, or they are sometimes used to cook them in oil before cooking. When cooking, the key is not to overcook it.

Fu creates a seasonal feel

Fu is also excellent at expressing the seasonal feel. Maple tofu is colored green, yellow and red, while plum and cherry tofu are made according to the specific season. These can be added to stews and soups to create a beautiful look.

The world of crafted tofu

Temari tofu is a typical example of crafted tofu, and is made by wrapping colored thread-like tofu around rounded tofu. Some crafted tofu are shaped like seasonal flowers and birds, and are used for cooking dishes, soup dishes, and bowls made with white miso.

Features of Daitokuji Fu

Daitokuji Fu is made from boiled raw tofu and then fried, and can be cut and eaten as is. This dish is one of the most unique texture and flavor of tofu.

How to store glutinous tofu

If you still have to use fu, we recommend storing it in a freezer. Freeze allows for long-term storage and can be used immediately when needed.

summary

Fu is an essential ingredient in Japanese cuisine, with its diversity, beauty that creates a seasonal feel, and its unique texture and taste. Enjoy a rich dining table that gives you a sense of the four seasons of Japan through dishes made with tofu, which conveys traditional Japanese food culture to the present.