生麩(なまふ)

なまふ
noun
nama-fu; fresh wheat gluten (soft and chewy)
food
1. nama-fu; fresh wheat gluten (soft and chewy)
A traditional Japanese food made from wheat gluten mixed with glutinous rice flour, steamed to produce a soft, chewy texture. Eaten as a refined ingredient in Kyoto-style cuisine, Buddhist vegetarian cooking, and high-end Japanese restaurants.
生麩(なまふ)の田楽(でんがく)。
Nama-fu glazed with sweet miso (dengaku).
京都(きょうと)の料亭(りょうてい)で生麩(なまふ)を味(あじ)わった。
I enjoyed nama-fu at a high-end restaurant in Kyoto.
生麩(なまふ)はもちもちとした食感(しょっかん)が特徴(とくちょう)だ。
Nama-fu is characterized by its soft, chewy texture.
精進料理(しょうじんりょうり)では、生麩(なまふ)が肉(にく)の代(か)わりに使(つか)われることが多(おお)い。
In Buddhist vegetarian cuisine, nama-fu is often used in place of meat.

Composed of 生(なま) (fresh; uncooked; raw) and 麩(ふ) (wheat gluten). The 生(なま) here signals that the product has not been dried or toasted, unlike 焼(や)き麩(ふ) (baked, dry yaki-fu).

Usage

A specialty food associated particularly with Kyoto cuisine and 精進料理(しょうじんりょうり) (Buddhist vegetarian cooking). Typically sold refrigerated in blocks and has a shelf life of only a few days. Popular varieties include 粟麩(あわふ) (with millet), 草麩(くさふ) (with mugwort, green-colored), and 紅葉麩(もみじふ) (autumn-leaf shape). Often grilled with miso glaze (田楽(でんがく)) or served in clear soup as a refined garnish.

Common collocations

Similar words

  • 焼(や)き麩(ふ): toasted, dried wheat gluten — the dry, light counterpart, used in everyday cooking rather than refined cuisine
  • 揚(あ)げ麩(ふ): fried wheat gluten — deep-fried for a crisper texture
  • 麩(ふ): wheat gluten — the general category term
  • 湯葉(ゆば): tofu skin — another Kyoto specialty made from soy milk; often served alongside 生麩(なまふ) in refined cuisine

Related Words

Compare: 焼(や)き麩(ふ) (toasted, dried wheat gluten)
Compare: 湯葉(ゆば) (tofu skin)
Related: 車麩(くるまふ) (wheel-shaped wheat gluten)
general
Added 2026.4.14 3:11 · Revised 2026.9.2 13:02
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