Fu

Knead wheat, salt and water mix until sticky, after rinsing gluten is formed. This is raw fu. Raw fu has a texture of raw mochi, it is chewy. When it is formed and colored decoratively, it is used in Kyoto dishes such as nimono and wandane. Raw fu added with starch or wheat flour and baked is yakifu. Marufu and kurumafu are types of yakifu. Soak in water to return it to it's original form and use.