Ikutei

Japanese traditional ingredients, raw ingredients. Nafu is made by adding water to flour and kneading, and steaming the extracted gluten together with mochi flour. Nafu itself has no taste, but this paleness is combined with seasonings such as salt, soy sauce, miso, and broth taken from bonito and kelp, and traditional Japanese condiments such as Japanese pepper and pepper, to bring out the taste of the dish. It will make it tasteful.
There are various variations of nafu, such as blue paste, wormwood, and fish. In addition, it uses beautiful colors to shape autumn leaves and ginkgo leaves to add glamorous yagi as an ornament of dishes from season to season. The cooking method goes well with any ingredients, such as lightly roasted and topped with miso, cooked with vegetables and meat, fried and dashi. Also, if you put the bean paste into a bun, you can also use it It is low in calories and contains plenty of vegetable protein, and only 1-2% of lipids and cholesterol, making it an ideal healthy food.