What is Nama-fu, summer food in Kyoto

There’s something wonderful about nama-fu —all about the texture.

Often misunderstood with seitan, nama-fu is a traditional Japanese food made of wheat gluten and rice flour, a staple in Kyoto-style cuisine and Buddhist temple food (shōjin ryōri).

At first glance, it looks simple—sometimes like a block of mochi or a soft dumpling. But once you cook it, whether seared until golden or slowly simmered in a seasoned broth, it reveals a uniquely elastic, tender, and chewy texture that absorbs flavors like a sponge.

Slow Food in Practice

What is distinctive about nama-fu is not just the flavor or texture—it’s the process behind it.

You start making gluten by washing wheat flour to remove the starch - leaving behind pure gluten - it is called seitan.

Then it’s blended with jōshinko (refined rice flour) and steamed until set. No shortcuts.

Just careful, focused hands turning humble grains into something versatile and nourishing.

Here is a video to descrive more.