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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
Vibrant Okinawan flavors
it is a popular filling for onigiri (rice balls)
You will find this curry very easy to make and deliciously satisfying
Koshin shiitake are larger and flatter than the thicker donko shiitake as they are harvested after the mushroom cap has bloomed
Fried Fu (Wheat Gluten) Sides & Mains The fu gets its nameHighlights 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
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