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
お麩を味噌汁に入れる。
Add fu to miso soup.
お麩は汁を吸って柔らかくなる。
Fu absorbs the broth and becomes soft.
お麩は低カロリーで植物性タンパク質が豊富な食材だ。
Fu is a low-calorie ingredient rich in plant protein.
TYPES OF FU:
- 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)
COOKING:
Dried お麩 should be briefly soaked in water before adding to dishes. It readily absorbs flavors from broths and sauces.
NOTE:
The お is a polite prefix. The word can also be written as 麩 without お.