Getting to Know the Many Different Faces of Japanese Fu

A look at the diverse types of fu and ways the gluten-rich ingredient is used in Japanese cuisine.

Temari-fu

Shaped like traditional embroidered temari balls, this type of yaki-fu (baked or roasted fu) provides a festive addition to seasonal and celebratory dishes, particularly soups. (© Pixta)

Awa-fu

A type of nama-fu (boiled or steamed fu) containing millet flour. (© Pixta)

Nama-fu dengaku

Nama-fu like awa-fu or varieties containing mochi and other types of starchy flour that are served with a coating of sweetened miso paste. (© Pixta)

Fu-manjū

Steamed dumplings made with nama-fu, fragrant yomogi (mugwort), and stuffed with adzuki paste or other sweet fillings. (© Pixta)

Komachi-fu

Small yaki-fu used in soups, stews, and as garnish. (© Pixta)

Hana-fu

Yaki-fu formed like colorful flowers. It is often used to brighten or add a seasonal touch to dishes.

Kuruma-fu

A wheel-shaped yaki-fu. As it retains its chewiness in liquids, it is used in soups and simmered dishes or is soaked in sweet or savory marinades. A popular recipe resembling French toast features grilled kuruma-fu slathered in syrup and toppings like fresh fruit.

Ita-fu

A flat-type of yaki-fu used in soups and as a meat substitute in stir-fried and simmered dishes.

Uzumaki-fu

A small, rolled yaki-fu used to add a decorative and chewy element to soups, broths, and other dishes.

Chōji-fu

A thick, rectangular yaki-fu from Shiga Prefecture. It features as the main or minor ingredient in a variety of cooking, including shōjin ryōri (Buddhist vegetarian cuisine).

Abura-fu

An oblong, deep-fried fu associated with northern Miyagi Prefecture. It features in the dish abura-fu don, in which it is simmered in broth with other ingredients and served over rice.