Practice JLPTMeaning
麩 (ふ, Fu) is Wheat gluten — a Japanese food (ingredients).
What is Wheat gluten?
Fu (lit. "gluten") refers to wheat gluten. In Japan, fu is widely used in Buddhist vegetarian cooking ( shōjin ry ō ri ) and tea ceremony cuisine ( cha-kaiseki 茶懐石). There are three main forms of fu , the raw nama-fu (生麩), dry-baked yaki-fu (焼き麩), and sukiyaki-fu (すき焼き麩[?]). In Japan, seitan , initially a rather salty macrobiotic seasoning that gradually evolved into a food, is not well known or widely available, despite the macrobiotic diet's Japanese origins. When used, the terms for this food are rendered in katakana as グルテンミート (Romanized " gurutenmīto ," from the English "gluten meat"), or, rarely, セイタン. Outside macrobiotic circles, these terms are virtually unknown in Japan, and they do not typically appear in Japanese dictionaries.