お麩ふ

Meanings

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: 麩 (ふ) · 生麩 (なまふ) · 焼き麩 (やきふ)

お麩ふはお味み噌そ汁しるに入いれると美味おいしいです。
Wheat gluten is delicious when added to miso soup.
精しょう進じん料りょう理りでは、お麩ふがよく使つかわれます。
In Buddhist vegetarian cuisine, wheat gluten is often used.

Kanji

麩light wheat-gluten bread
麸light wheat-gluten bread
御honorable, manipulate, govern

Related words

麩ふ
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).
生なま麩ふ
Fresh, uncooked wheat gluten, often with a mochi-like texture, used in traditional sweets or simmered dishes.
焼やき麩ふ
Baked or toasted wheat gluten, commonly sold dried and rehydrated for use in soups and hot pots.

Written forms

お麩ふ
Standard polite form for wheat gluten; the kanji 麩 is the most common for this food item.
おふUsage100%
Kana spelling is practical for learners and in casual writing, though kanji is more common in food contexts.
お麸ふ
Variant kanji form; 麸 is an alternative character for wheat gluten.
御お麩ふ
Honorific prefix 御 is occasionally used in formal or traditional contexts.
御お麸ふ
Combination of honorific prefix 御 and variant kanji 麸; very uncommon.

Etymology

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.