nama-fu; fresh wheat gluten cake
A traditional Japanese food made from wheat gluten mixed with rice flour, shaped into blocks, and steamed. Often used in vegetarian cuisine and soups.
See also: 麩
In Buddhist vegetarian cuisine, nama-fu is often used.
When you simmer nama-fu in dashi broth, it becomes chewy in texture.
Standard kanji spelling for this food item.
Variant using the traditional form of 麩.
Compound of 生 (nama, 'raw, fresh') and 麩 (fu, 'wheat gluten'). The reading しょうふ is less common and may be a Sino-Japanese reading variant.