Fu (wheat gluten) is a chewy substance similar to dried bread and is what remains after the starch has been removed from wheat.Aburafu (deep fried fu) is made by shaping the wheat gluten into a long, baguette-like loaf, then deep frying it until crispy. With little taste of its own, aburafu absorbs the flavors of the sauces and seasonings it's paired with.
YamagatayaShōten produces their Sendai Fu in Miyagi Prefecture. The fu gets its name from Sendai which is the capital city of Miyagi Prefecture and has been certified as both vegan and halal for the many Muslims who live in Miyagi.
Suggested use: Use in miso soup, curry, stir fries, rice porridge, or noodle dishes. For soup dishes you can add the fu as is. For stir-fried and simmered foods with less liquid, soak in warm water to rehydrate then squeeze to remove excess water. You can also eat the fu as is by sprinkling it with salt and enjoying it as a crunchy snack.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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