Wheat is one of Kyoto cuisine, and a traditional ingredient indispensable in Kyoto. The fu-ya [Hanbei Fu] was founded in 1689 by Tamaki Hanbei, the first generation who learned the technique of making fu at the imperial court. Nama-fu is chewy, soft, and has a springy texture. [Hanbei-fu] A set of dengaku where you can enjoy raw fu which is a standard product and popular as a souvenir. 5 types of raw glutinous gluten: awafu with a pleasant chewy texture, mugwort with a refreshing flavor, sesame paste with the aroma of black sesame, sagara glutinous with the original taste of glutinous wheat, and seasonal flower glutinous, 2 types of dengaku miso, and tsuyu. Comes with sticky rice etc. If you apply a generous amount of dengaku miso, which goes perfectly well with crispy toasted raw wheat gluten, the deliciousness of the gluten will stand out. How about enjoying the traditional taste of Kyoto made with the old-fashioned method at home?<\/p>","protected":false},"author":29,"featured_media":39784,"template":"","tags":[],"mall_tag":[],"mall_category":[861,881],"acf":[],"yoast_head":"\n