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.
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