steamed wheat gluten mixed with millet
A type of nama-fu (生麩), a traditional Japanese food made from wheat gluten, with millet added for texture and flavor. Used in vegetarian and shojin ryori cuisine.
See also: 生麩
Awabu is an ingredient often used in Buddhist vegetarian cuisine.
This awabu is characterized by its chewy texture.
Standard kanji spelling for this food term.
Rarely used kanji form; 麸 is a variant of 麩.
Compound of 粟 (awa, 'millet') and 麩 (fu, 'wheat gluten').