Fried Fu (Wheat Gluten) Sides & Mains it is a popular filling

it is a popular filling for onigiri (rice balls)

this dark-roasted barley tea is crafted with flavor and convenience in mind

Koshin shiitake are larger and flatter than the thicker donko shiitake as they are harvested after the mushroom cap has bloomed

When cooked in a broth

You will find this curry very easy to make and deliciously satisfying

Fried Fu (Wheat Gluten) Sides & Mains it is a popular fillingHighlights 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