1.
wheel-shaped wheat gluten; ring-shaped fu
a type of dried wheat gluten shaped like a wheel or ring, traditionally made by wrapping dough around a pole and baking it, especially associated with Niigata and northern Japan
車麩を水で戻す。
Rehydrate the wheel fu in water.
車麩の煮物は新潟の郷土料理だ。
Simmered wheel fu is a local dish from Niigata.
車麩を卵でとじた丼は食べごたえがある。
A bowl with egg-topped wheel fu is quite filling.
REGIONAL FOOD:
車麩 is a specialty of Niigata Prefecture, though similar varieties exist in Ishikawa and Okinawa. The ring shape comes from the traditional method of wrapping dough around a metal pole before baking.
PREPARATION:
Soak in water for about 30 minutes until soft, then squeeze out excess water before cooking. The spongy texture makes it excellent for absorbing flavors.
COOKING USES:
- 煮物 (simmered dishes)
- 卵とじ (egg-topped dishes)
- 唐揚げ (deep-fried as a meat substitute)
RELATED TERMS:
- お麩 (wheat gluten - general term)
- 生麩 (fresh wheat gluten)