Description

Highlights

• Crispy on its own, chewy when rehydrated
• Soaks up flavors in soups and sauces
• Neutral taste makes it very versatile

• 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, and 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 making it perfect for soups, curries, stir-fries, and noodle dishes. Yamagataya Shōten 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.