1.
yaki-fu; toasted wheat gluten
A traditional Japanese food made from wheat gluten that has been kneaded, shaped, and then baked or toasted until dry and light. Sold in hard, spongy pieces (rounds, sticks, or small flower shapes) that are rehydrated and added to soups, stews, sukiyaki, and simmered dishes.
焼き麩を水で戻す。
Rehydrate the yaki-fu in water.
味噌汁に焼き麩を入れる。
Add yaki-fu to the miso soup.
焼き麩はすき焼きの具材として人気がある。
Yaki-fu is popular as an ingredient in sukiyaki.
焼き麩はタンパク質が豊富で低カロリーなので、ヘルシー}な{食材として注目されている。
Yaki-fu is rich in protein and low in calories, so it is attracting attention as a healthy ingredient.
Composed of 焼き (baked; toasted) and 麩 (wheat gluten). One of several varieties of 麩, distinguished from 生麩 (fresh wheat gluten, soft and chewy) and 揚げ麩 (fried wheat gluten).
USAGE:
A common food word used in cookbooks, restaurant menus, and supermarket labels. Comes dried and must be soaked in water (or directly in broth) before cooking. Popular shapes include 小町麩 (small round pieces), 車麩 (large wheel-shaped rounds from the Hokuriku region), and 花麩 (small flower-shaped pieces, often dyed pink or green). In everyday conversation people often just say 麩 when the context is clear.
COMMON COLLOCATIONS:
- 焼き麩を水で戻す: to rehydrate yaki-fu in water
- 味噌汁の具に焼き麩: yaki-fu as a miso-soup ingredient
- すき焼きに焼き麩を入れる: to add yaki-fu to sukiyaki
- 焼き麩の煮物: simmered yaki-fu dish
SIMILAR WORDS:
- 生麩: fresh wheat gluten — soft, chewy, refrigerated; used in high-end cuisine and Buddhist temple food
- 揚げ麩: fried wheat gluten — deep-fried for a crispier texture
- 車麩: wheel-shaped yaki-fu — a regional type, especially from Niigata
- {グルテン}: gluten — the general protein, not the food product