For miso soup
Burning of ”Hanafu of Yakifu” created by experienced craftmen. It is rich in elasticity and elasticity, and features a smooth texture. It contains a lot of wheat protein and it is hard to cause load collapse. Please enjoy a tasteMiso soup, consome soup and various stews.
Traditional process and color usage of ancient capital Kyoto, Handmade warmth by skilled craftsmen Four seasons of flowers and ingredients make your dish stand out.”FU” is cooked classic pot, oden, fried eggs, sashimi anddessert. You can use it widely to cook new dishes. Of course, it helps your party, and if you need help it supports you as a supporting role.
It is a dish that mainly shrimp with “yomogi-FU”,”sesame-FU “and “Sakura-FU”. Enjoy! With your favorite sauce.
For Japanese local cuisine
”FU” is versatile. Here, we introduce you that cut ”Nama-FU” to the size of your choice, you just stuck the sauce or miso of pierced the pin. That alone will support you as an adequate dish.
“FU” has no strong taste it covers any dish. It even if you put it in a salad, and will surely entertain you.
Based on mushroom cream sauce and wound up with “Nama-FU”. We recommend doing this！
Even if you bake “yomogi – fu” and “Goma- FU” with cheese or miso it will bea nice dish. Wow… great..!
Please contact us if you have an order, any questions or comments.