Itafu

…Yakifu is made by adding wheat flour and leavening agents to mochifu, shaping it, and baking it. Unlike namafu, it has a long shelf life. There are various types of yakifu, including Echigo region's Kurumafu, which is wrapped around a stick and baked; Yamagata region's Itafu (also called Shonaifu), which is spread on a board and baked; Kanzefu, which is spiral-shaped and mixed with nori or green laver; and others. Both namafu and yakifu are sources of vegetable protein that are easily digested and absorbed, and are used as ingredients in stews, bowls, and hotpots. …

*Some of the terminology that refers to "itafu" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…焼麩は，もち麩に小麦粉や膨剤を加えて成形し焼いたもので，生麩とちがって保存性が大きい。棒に巻きつけて焼いた越後地方の車麩，板に塗りつけて焼く山形地方の板麩(庄内麩とも)，渦巻形にノリやアオノリをまぜた観世麩その他がある。生麩，焼麩ともに消化吸収のよい植物性タンパク源で，煮物，わん種，なべ物の具などとして用いられる。…

※「板麩」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報