noun
Polite term for 麩 (ふ), a traditional Japanese food made from wheat gluten, often steamed or baked and used in soups, stews, or simmered dishes.
See also: 麸 (ふ) · 生麩 (なまふ) · 焼き麩 (やきふ)
お麩はお味噌汁に入れると美味しいです。
Wheat gluten is delicious when added to miso soup.
精進料理では、お麩がよく使われます。
In Buddhist vegetarian cuisine, wheat gluten is often used.
The plain form without the polite prefix お; used in compounds like 生麩 (なまふ, fresh wheat gluten) or 焼き麩 (やきふ, baked wheat gluten).
Fresh, uncooked wheat gluten, often with a mochi-like texture, used in traditional sweets or simmered dishes.
Baked or toasted wheat gluten, commonly sold dried and rehydrated for use in soups and hot pots.
Polite form of 麩 (ふ), with the honorific prefix お. The word 麩 itself is of Chinese origin, referring to wheat gluten, and has been used in Japanese cuisine for centuries.