Fufusa Rouho

soy food
Japanese sweets

This is a specialty store of Kyoto-style nama-fu (raw cakes of wheat gluten used in cooking. Unlike most fu in Japan that are sold as dried products, in Kyoto, they are often used in the form of soft, chewy cakes.) that manufactures, wholesales, and retails fu at this location. The store dates back to the Tempo era (1831-1845). It sells a variety of fu, including shiro (white), awa (millet), and yomogi (Japanese mugwort). Other products include "fu dengaku" (fu seasoned with dengaku miso) and "fu manju" (an aonori seaweed fu bun filled with red bean paste).

Nama-fu can be eaten in various ways. It can be sliced thin and served like sashimi, simmered in a slightly sweet broth, or fried and seasoned with miso paste (dengaku). Since it goes well with oils and fats, it is also delicious when it's sauteed with butter and seasoned with salt and pepper.

Compared to fu from other stores, Fufusa's fu is made to have a chewier texture.

They are actively advising people on recipes using nama-fu, as it is not a frequently used ingredient in household cuisine for most people.

Check location on Nishiki Market MAP