yaki-fu; baked wheat gluten
A type of fu (wheat gluten) leavened with baking powder and baked into long, bread-like sticks. Used in soups, simmered dishes, and vegetarian cuisine.
See also: 麩 (ふ)
Yaki-fu is delicious when added to clear soup.
Yaki-fu is often used in vegetarian Buddhist cuisine.
Standard kanji spelling for this food item.
Kana spelling for the second character; common in everyday writing.
Variant kanji form using 麸 instead of 麩; less common.
Compound of 焼き (baked) and 麩 (wheat gluten). The exact historical origin of the food is uncertain, but it is a traditional Japanese ingredient.