Nama-fu (Steamed wheat gluten cakes)
A traditional Japanese ingredient: nama-fu

About Nama-fu (Steamed wheat gluten cakes)

Nama-fu is a traditional Japanese ingredient made by kneading wheat flour with water, extracting the gluten, combining it with rice flour, and steaming the mixture. Nama-fu has little flavor on its own, but its mildness pairs well with seasonings such as salt, soy sauce, and miso; broth made from bonito or kelp; and traditional Japanese garnishes such as sansho pepper and sesame. These additions bring out the umami of a dish and add depth of flavor.

Nama-fu comes in many varieties, including versions blended with green seaweed, mugwort, or foxtail millet. It can also be colored and shaped like autumn leaves such as maple and ginkgo leaves, adding a festive touch to seasonal dishes. It pairs well with many ingredients and can be lightly grilled and topped with miso, simmered with vegetables or meat, or fried and served with broth. Filled with sweet bean paste and made into a manju bun, it can also be served as dessert. Nama-fu is described as low in calories and rich in plant-based protein, with fat and cholesterol said to account for just 1–2%.

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