Japan has a rich culinary culture that utilizes seasonal ingredients. Among these, Kyoto, with its thousand-year history as a capital city, has developed a unique culinary tradition. "Fu" has evolved as a distinct part of Japanese culture, particularly in Kyoto, where it plays a central role in its cuisine.
"Fu" is one of the traditional ingredients with a history spanning over 400 years. Its delicate taste and beautiful appearance enhance Kyo Ryori (Kyoto cuisine). Originally used in Buddhist vegetarian cuisine, "Fu" was valued as an important source of protein. While gluten meat has recently gained popularity as a meat substitute, "Fu"—a traditional Japanese ingredient—also comes from wheat protein and is rich in plant-based protein. Plant-based proteins are known for their high nutritional value, easy digestibility, and low calorie content.
In this article, we will provide a detailed introduction to "Fu," covering its ingredients, history, various types, and how to enjoy them in Kyoto.
What is "Fu" Made Of? Ingredients and Types of Fu
The main ingredients of "Fu" are wheat protein and wheat flour or glutinous rice flour. Wheat protein is viscoelastic and can be extracted by mixing wheat flour with water. This mixture forms the dough for "Fu."
Different types of "Fu" are created by steaming, boiling, or baking the kneaded dough, resulting in textures and shapes such as raw "Fu" (mochi "Fu"), baked "Fu," and deep-fried "Fu."
A Variety of Fu from Different Techniques
The dough can be transformed into various textures and shapes by different cooking methods:
- Nama-fu: Steamed "Fu" that is soft and elastic. It has a firm texture and is delicious eaten as is, or with simmered dishes.- Yaki-fu: Baked "Fu" with a savory exterior and soft interior. When used in soups and stews, it absorbs the broth and becomes soft and fluffy.- Age-fu: Fried "Fu" with a light and crispy texture, making it an excellent topping for salads and snacks.
There are over 100 types of "Fu," each with unique textures and shapes, suitable for different dishes.
The Origin of Buddhist Vegetarian Cuisine and Fu
"Fu" is believed to have been introduced to Japan from China by Buddhist monks during the Muromachi period (1333-1573). In China, there was a food made from wheat flour gluten called "menkin," which was introduced to Japan and became known as "Fu."
After its introduction, "Fu" became a valuable protein source in Buddhist vegetarian cuisine, which avoids animal products. In Kyoto, "Fu" culture developed alongside Buddhist vegetarian cuisine. Today, "Fu" is an essential ingredient in Kyo Ryori (Kyoto cuisine).
In central Kyoto, there was once a street named "Fuyacho-dori" (Fu Shop Street), where many "Fu" shops lined the street. This area ran from the Kyoto Imperial Palace to Nishiki Market and Shijo-Dori Street, where many "Fu" merchants lived.
During the Edo period (1603-1867), "Fu" gained popularity among common people and was also used in home cooking. Additionally, tea sweets made from "Fu" frequently appeared at tea ceremonies conducted by Sen no Rikyū, the famous tea ceremony master, and were loved by guests.
Savoring Fu in Kyoto
The restaurant "Hanbey Fu" has been serving "Fu" since its establishment in 1689. Customers can enjoy the traditional taste of "Fu" in a historical setting. The lunch menu, "Mushiyashinai," features Kyoto-Fu and Kyoto-Yuba. You can savor a variety of "Fu" with different textures and flavors, from melt-in-your-mouth raw "Fu" to grilled "Fu" soaked in flavorful soup stock. Delicate seasonings like sansho (Japanese pepper), miso (soybean paste), and kombu dashi (kelp broth) enhance the true flavor of "Fu." The visually beautiful course is a luxurious experience to be enjoyed with all five senses.
You can dine in a romantic atmosphere within a historic Western-style building, either in a semi-private room or a luxurious space with a tsuboniwa garden. Vegan courses are also available, so vegans can enjoy Kyo Mash without worry. Reservations should be made at least 3 days in advance.
If you visit Kyoto, be sure to experience "Teahouse Hanbey" and explore the rich world of "Fu."
The Presence of Fu in Kyoto Cuisine
In conclusion, we hope this exploration of "Fu" has provided a better understanding of this versatile and flavorful ingredient. The rich history of "Fu" is closely tied to the development of vegetarian cuisine and is an essential component of Kyo Ryori (Kyoto cuisine). The basic ingredients of wheat flour protein and wheat or glutinous rice flour are transformed into "Fu" through various methods like steaming and baking, resulting in diverse textures and shapes.
As a valuable protein source, "Fu" offers a nutritious alternative to animal protein and is used in a variety of dishes. Like the "Fu" introduced in this article, Kyoto’s vegetarian food culture holds many attractive ingredients that have been cherished for centuries. By appreciating both new food technologies and the traditional vegetarian food of Kyoto, we can rediscover the unique charms of this historic city.
Click here to see the menus and restaurants in this column.
Writing: Airi Hisada
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