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Commencing
operation in 1865, Fumuroya has been producing
fu, an indispensable
ingredient in traditional Japanese cuisine. Originally
designed as foodstuffs for
Buddhist priests who didn't eat meat, it was imported
from ancient China in tandem
with the introduction of Buddhism. |
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Fu is
wheat gluten that comes in two forms. One is raw
gluten (nama fu) made by forming a dough
from strong flour and water, and washing away the
starch by kneading under water. The other fu is
yaki fu, for which nama fu is grilled or
dried in a wide variety of methods. When you eat
fu, it has a distinctive texture that you will have
never encountered before; it is somewhat sticky,
slippery and at the same time a little tough. |
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Fumuroya was the
first restaurant in Japan that specialized in fu,
which is featured in various dishes such as jibuni(a
stew), sashimi, chawanmushi (steamed savory
custard), agemono (deep fried food) and sunomono
(salad dressed with vinegar). At Fumuroya you can
enjoy the luxury of eating fu in different shapes
and sizes at the same time in a single course meal. |
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The company also
places great emphasis on saikufu, which expresses
the four seasons of Japan and nature by employing
about a two-centimeter nama-fu with its meticulous
design and gorgeous use of colors on the surface.
Fu is an intriguing material that functions as both
a healthy food and a work of art. |
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