Namafu has long been appreciated in Kyoto’s shojin and kaiseki cuisine for its clean flavor and gentle character. Made by kneading wheat gluten with glutinous rice flour, it has a smooth and tender texture distinct from both mochi and tofu. Although common in Japan, Namafu is rarely seen in the United States and offers chefs a new plant based ingredient with unique possibilities.
Its flavor is subtle and clear, allowing it to adapt to many preparations, such as light simmering in dashi, pan searing until lightly browned or serving with miso as traditional dengaku. Each variety has its own qualities. White Millet Namafu carries a mild, natural grain aroma. Mugwort and Matcha Namafu have long been used in Japanese cuisine for their distinctive character, and both work well in savory and sweet dishes by carrying their flavors with balance. These varieties enhance not only Japanese cuisine but also modern American, French and vegan cooking. The Namafu produced by Shiba Shoten in Kyoto reflects careful craftsmanship and the understated aesthetic that defines the city’s culinary culture, and Kyoto Kitchen is pleased to introduce it to chefs in the United States.
