Nama-fu (Raw Wheat Gluten)

Nama-fu (Raw Wheat Gluten) introduction

Nama-fu (生麩, raw wheat gluten) is a traditional Japanese food made by kneading wheat flour with water to extract gluten, which is then mixed with rice flour and steamed. While Nama-fu itself has a neutral flavor, this mildness makes it an excellent companion for seasonings such as salt, soy sauce, miso, and flavorful dashi made from bonito flakes or kombu seaweed. When paired with Japanese condiments like sansho pepper or sesame, it enhances the overall umami and creates a wonderfully rich taste. Nama-fu comes in a variety of types, such as versions mixed with aonori seaweed, yomogi (mugwort), or millet. Often, it is artfully colored and shaped like seasonal motifs such as maple or ginkgo leaves, adding elegance and charm to seasonal dishes. This versatile ingredient can be lightly grilled with miso, simmered with vegetables or meat, fried and served with dashi sauce, or even transformed into desserts by filling it with sweet bean paste to create manju (steamed buns). In addition to its culinary appeal, Nama-fu is a nutritious, low-calorie food rich in plant-based protein. With only 1–2% fat or cholesterol content, it’s an ideal ingredient for those seeking a healthy yet delicious option.

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Other information

• NameNama-fu (Raw Wheat Gluten)
• Area Kyoto
• Kind of food Local cuisine

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