Japanese Culinary Trivia: Namafu-なまふ(Namafu)

Namafu is a type of wheat gluten made by mixing wheat flour with water, washing away the starch, and then steaming it. It is a healthy ingredient rich in protein and low in calories. It is said that namafu was introduced to Japan from the Ming Dynasty of China during the Muromachi period, and at that time, it could only be tasted in temples or the imperial court.