Materia primaIngredientes alimentarios

Fu (Japanese Wheat Gluten)

麩 (Fu)

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Por qué hacer sourcing en Japón

Kyoto kaiseki cuisine and Niigata's wheat-flour milling industry have 700+ year heritage in fu production; small-batch artisan producers maintain regional variants.

Spec clave

Protein 60-75% dry weight; gluten content the principal active; wheat-allergen positive.

Producto final típico

Premium kaiseki nama-fu, retail kuruma-fu for export, plant-protein meat alternative ingredient.

At a glance

Proveedores listados
2 proveedores
MOQ típico
10–50 kg dried; 5–25 kg fresh frozen (nama-fu)
Plazo típico
4–8 weeks
Regiones de origen
Kyoto, Niigata, Nagano
Categoría
Ingredientes alimentarios
Temporada de cosecha
Year-round (continuous production)
Estado regulatorio en Japón
Food product; wheat gluten under JAS; gluten labelling required
Nombre japonés
麩
Romaji
Fu

Sobre este ingrediente

Wheat gluten product made by extracting gluten from wheat dough and steaming or baking. A core ingredient of Japanese cuisine for 700+ years, with regional variants: nama-fu (raw, fresh) for Kyoto kaiseki; yaki-fu (baked) for soup additions; kuruma-fu (wheel-shaped) as the most recognisable retail format. Kyoto and Niigata are the heritage production regions; Niigata's specific 'shokupan-style' wheat-flour mills supply many fu producers. As a high-protein (60-75% dry basis) ingredient, fu is a long-standing plant-protein source that anticipates the modern plant-based-meat trend. Distinct from existing 'kinako' (roasted soy flour) and 'mochigome' entries.

Estado regulatorio

JapónFood product; wheat gluten under JAS; gluten labelling required
Unión EuropeaFood import; gluten allergen labelling per EU 14 major allergens
Estados UnidosGRAS; FDA Prior Notice required; gluten labelling per FALCPA
ChinaGACC food facility registration; wheat-gluten allergen disclosure

Proveedores japoneses

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Consultar sobre Fu (Japanese Wheat Gluten)