1.
wheat gluten; fu
a traditional Japanese food made from wheat gluten, available in dried or fresh forms, used in soups, stews, and other dishes
Types
- 焼き麩 (baked fu - light and porous, used in soups)
- 生麩 (fresh fu - dense and chewy, used in Kyoto cuisine)
- 車麩 (wheel-shaped fu from Niigata)
Cultural note
Dried お麩 should be briefly soaked in water before adding to dishes. It readily absorbs flavors from broths and sauces.
Usage
The お is a polite prefix. The word can also be written as 麩 without お.