Firm texture that is different from other “fu”
If I were to list the the characteristics of the “fu” made at Okuyama Seifujo, the firmness of the texture will be at the top of the list. Normally, “fu” that you put in soup is characterized by their softness, but the “rokuta fu” made at Okuyama Seifujo, has a very “packed” texture that is attained by maximizing the gluten content, making it rich in protein.
“Fu” as a main dish
“Fu”is usually considered to be a supplementary food that’s seen in soup, etc. and rarely considered to be a main dish that receives attention on its own. However, recently it’s recently been taken up as health food.
- Yugen Kaisha Okuyama Seifujo
- 2-5-24 Rokuta, Higashine, Yamagata Prefecture
- URL http://www.fu-okuyama.jp/