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)
When you put fu in miso soup, it becomes fluffy and delicious.
Fresh fu is characterized by its chewy texture.
wheat gluten (food)
wheat starch
nama-fu; fresh wheat gluten cake
fish floss; shredded seasoned fish
steamed wheat gluten mixed with millet
Standard kanji for wheat gluten food.
Kana spelling is sometimes used, especially in casual contexts or for learners.
Variant kanji form; less common than 麩.
The kanji 麩 is a phono-semantic compound: 麥 (wheat) + 夫 (phonetic). The word refers to a wheat gluten product used in Japanese cuisine.