Fu no Karashi-ae (Wheat Gluten with Mustard Miso)
Quick answer
- Total time
- 75 min
- Level
- Easy
- Servings
- 10 servings
- Ingredients
- 7
About this dish
In the Reihoku area of Fukui, this was set out for meals without meat or fish: Hoonko, the big Jodo Shinshu observance, and funerals and memorial services.
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Fu, a light and porous wheat gluten, drinks the mustard vinegar miso right through, so each bite gives off sharp mustard and sweet miso together.
Ingredients
Instructions
- 1
Slice the cucumbers into 3 mm rounds, rub lightly with a pinch of salt, rest 10 minutes, and squeeze firmly dry.
- 2
Soak the dried fu in cold water until soft through the center, press firmly between both hands to remove water, and cut each piece into quarters.
- 3
Add 2 teaspoons hot water to the mustard powder and grind until sharply aromatic.
Invert the mortar and leave 30 minutes to retain the aroma.
- 4
Work the miso until smooth, mix in vinegar and sugar until dissolved, then add the bloomed mustard to make the dressing.
- 5
Toss cucumber and fu evenly with the dressing and refrigerate 30 minutes.
Mix gently once more and divide among ten plates.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「再発見！福井の味」 ※一部改変 · Checked: 2026-08-11
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