Awa-fu is a traditional variety of nama-fu, a soft, chewy cake made from wheat gluten and glutinous rice flour, with millet added for a distinctive texture. It is an important ingredient in obanzai, Kyoto’s traditional home-style cooking, and is valued for its delicate flavor and versatility.
Nama-fu is made by washing starch out of a kneaded mixture of wheat flour and water to extract gluten. Glutinous rice flour is then added to form a dough, which is steamed or boiled. To make awa-fu, millet grains are incorporated into the dough during preparation. This gives it the characteristic soft, moist texture of nama-fu, complemented by the pleasant little pops of millet.
Nama-fu has a long history in Japan. During the Muromachi period (1336–1573), it was an important ingredient in shojin ryori, the traditional vegetarian cuisine developed in Buddhist temples. Because meat consumption was prohibited in this religious setting, nama-fu provided monks with a valuable source of protein.
Traditional preparation involves several stages:
Awa-fu works well in a wide variety of Japanese dishes. It is often served as dengaku, grilled and topped with seasoned miso paste. It can also be simmered with vegetables in taki-awase, added to oden (a Japanese hot pot featuring ingredients simmered in broth), or enjoyed in soups and other hot-pot dishes. Deep-frying it as tempura is another delicious option.
With its refined taste and distinctive combination of softness and gentle chewiness, awa-fu remains a beloved ingredient in Kyoto cuisine. Sampling it is a wonderful way to discover the subtle flavors and traditional cooking techniques that characterize the city’s food culture.