noun
wheat gluten; fu (steamed or baked gluten cake)
A traditional Japanese food made from wheat gluten, often used in soups and simmered dishes. Comes in various forms such as fresh (生麩), baked (焼き麩), and dried.
See also: お麩 (おふ) · 生麩 (なまふ) · 焼き麩 (やきふ)
お味噌汁に麩を入れると、ふわふわしておいしい。
When you put fu in miso soup, it becomes fluffy and delicious.
生麩はもちもちした食感が特徴です。
Fresh fu is characterized by its chewy texture.
The kanji 麩 is a phono-semantic compound: 麥 (wheat) + 夫 (phonetic). The word refers to a wheat gluten product used in Japanese cuisine.