Getting to Know the Many Different Faces of Japanese 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)

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

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)

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

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

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(© Pixta)

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(© Pixta)