为何选择日本供应
Kyoto kaiseki cuisine and Niigata's wheat-flour milling industry have 700+ year heritage in fu production; small-batch artisan producers maintain regional variants.
核心规格
Protein 60-75% dry weight; gluten content the principal active; wheat-allergen positive.
典型成品
Premium kaiseki nama-fu, retail kuruma-fu for export, plant-protein meat alternative ingredient.
At a glance
- 已收录供应商
- 2 家供应商
- 常规 MOQ
- 10–50 kg dried; 5–25 kg fresh frozen (nama-fu)
- 常规交货周期
- 4–8 weeks
- 原产地
- Kyoto, Niigata, Nagano
- 分类
- 食品原料
- 采收季节
- Year-round (continuous production)
- 日本监管状态
- Food product; wheat gluten under JAS; gluten labelling required
- 日文名称
- 麩
- 罗马字
- Fu
关于本原料
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.
监管状态
| 日本 | Food product; wheat gluten under JAS; gluten labelling required |
|---|---|
| 欧盟 | Food import; gluten allergen labelling per EU 14 major allergens |
| 美国 | GRAS; FDA Prior Notice required; gluten labelling per FALCPA |
| 中国 | GACC food facility registration; wheat-gluten allergen disclosure |