Dried Wheat Gluten Dough

Made from dried wheat gluten, fu is a highly digestible spongy dough and is available in various forms, including fresh (nama fu) or roasted (yaki fu). Originating in China, fu has been produced in Japan for hundreds of years. It is used in a number of Japanese dishes such as miso and o-suimono soups and sukiyaki (a beef and vegetable dish). It has been recognised as a valuable source of protein in classic Japanese kaiseki ryori (formal cuisine) and shojin ryori (Buddhist vegetarian cuisine).