In Buddhist vegetarian cuisine, wheat gluten is often used.
Baked or toasted wheat gluten, commonly sold dried and rehydrated for use in soups and hot pots.
Standard polite form for wheat gluten; the kanji 麩 is the most common for this food item.
Kana spelling is practical for learners and in casual writing, though kanji is more common in food contexts.
Variant kanji form; 麸 is an alternative character for wheat gluten.
Honorific prefix 御 is occasionally used in formal or traditional contexts.
Combination of honorific prefix 御 and variant kanji 麸; very uncommon.
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.