Ogura gluten - Ogurafu

… Namafu is an essential ingredient in kaiseki and shojin cuisine, and is made by adding various ingredients to mochifu, shaping it, and steaming or boiling it. Awafu, which is made by mixing mochifu with millet, mugwort-containing mugwort, and red bean-containing ogurafu, are all made into rod-shaped products, while momijifu and sakurafu are colored and made into small rods. Saikufu, which is made in the shape of seasonal vegetables, fruits, or temari balls, is a beautiful food unique to Japan, along with wagashi (traditional Japanese sweets). …

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

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…　生麩は，懐石料理や精進料理にはかかせぬ材料で，もち麩にさまざまな材料を加えて成形し，蒸したりゆでたりしてつくる。もち麩にアワをまぜたアワ麩，ヨモギを入れたヨモギ麩，アズキ入りの小倉麩などは棹物（さおもの）形につくられ，もみじ麩，さくら麩などは着色して小型の棒状につくられる。季節の野菜や果物，あるいは手まりなどをかたどった細工（さいく）麩は，和菓子とともに日本ならではの美しい食品である。…

※「小倉麩」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