Fu

Chuuka Fu Dashi (can substitute chicken bouillon) • soy sauce • cooking sake • mirin • sugar • gochujang • tobanjan • crushed garlic • honey • ground sesame seeds (can substitute whole) • water

Yong tau fu • bean paste • Sugar • Chilli • Garlic

e fu noodle (boiled) • skillet chicken (thinly sliced) • large black mushroom ear (boiled then thinly sliced) • quail egg (boiled and peeled) • garlic (minced) • Soy sauce • Shao xing wine • Black vinegar • Salt • Pepper • Sugar • Starch (dilluted) •

Dried Fu Ling • white rice flour • sweet rice flour • Organic black jujubes • Organic red jujubes • brown sugar • water

Shiitake powder • dried daikon radish and carrot mixture strips (cut to 1cm thickness) • grated Fu • Sakura shrimp • salted Konbu (kelp) • soy sauce • sesame seeds • minced chicken • medium egg • vegetable oil

Eggplant (slim Japanese type) • Carrot • cm Burdock root • Green pepper • Fu • Olive oil • teaspoon, minced Garlic • teaspoon, minced Ginger • Salt and pepper • Soy sauce

pieces Fu (dried or baked) • Thinly sliced pork thigh • Twisted konnyaku • ◎Water • ◎Sake • ◎Sugar • ◎Mirin • Soy sauce

Kurumabu (wheel-shaped fu, dried wheat gluten) • Ginger, garlic • Soy sauce • Dashi stock • Katakuriko • Green onions for garnish

Kurumabu (wheel-shaped fu, dried wheat gluten) • Fresh okara • Natural unprocessed soy milk • Miso • Soup stock • Mixed beans • Parmesan cheese

to 6 pieces Fu (dried wheat gluten) • Onion • to 6 tablespoons Pizza cheese • Butter • Water • Soup stock cube • Salt and pepper • Chopped parsley

Chicken breast (skinless) • Japanese leek (the white portion) • ★Dried wheat gluten (Fu) • ★Egg • rounded teaspoon ★Katakuriko • ★Grated ginger (2 cm of the pre-grated tubed type) • ★Salt • Sake • ☆Sugar • ☆Soy sauce

Kurumabu (wheel-shaped fu, dried wheat gluten) • ★Dashi stock • ★Beet sugar • ★Soy sauce malt (or soy sauce) • ★Mirin • ★Grated ginger • Katakuriko • for frying Oil • Shredded white leek (topping)

Whole wheat kurumabu (or regular kurumabu) [cylindrical or ringed fu] • Eggplants • Green peppers, thick • Miso • and 1/2 tablespoon Beet sugar (or cane sugar, or sugar of your choice) • Water • Soy sauce

Komachibu (fu) small round dried wheat gluten • Canola oil (or butter) • Maple syrup • Salt

Kurumabu (wheel-shaped fu, dried wheat gluten) • Carrot • Onion • Green peppers • ○Ketchup • ○Japanese dashi stock • ○Soy sauce • ○Vinegar • ○Mirin • ○Katakuriko

bowls Hot cooked rice • Minced chicken thigh • Eggs • Onion • Fu • Vegetable oil • Mitsuba • ★Soy sauce • ★Mirin • ★ Sugar • and 1/2 teaspoon ★Dashi stock granules • Water

Kurumabu (wheel-shaped fu, dried wheat gluten) • leaves Chinese cabbage (or komatsuna), parboiled in salt water • Carrot, parboiled in salt water • or more / and 1 dash Melting cheese / and Parmesan cheese • or more Ground pork • Onion, minced • Garlic • Canned tomato • "A" Salt • each "A" Black pepper and nutmeg • each "A" Sake (or red wine) and oyster sauce • Soup stock cube •

Chicken thigh • Raw gluten (nama fu) • (or atsuage) • Japanese leek • Shitake mushrooms • ★Dashi stock • ★Usukuchi soy sauce • ★Sugar • ★Sake • ★Mirin • Grated ginger • Katakuriko

servings Cooked udon noodles • Shrimp tempura (store-bought) • Kamaboko • Dried shiitake mushroom • Datemaki tamago • bunches Spinach • Japanese leek • pieces Cooked bamboo shoots in brine • Fu • Eggs • Water • Soy sauce •

Raw gluten (namafu) • → Homemade namafu • Dried fu • Anko • Matcha ice cream • Whipped cream • Brown sugar syrup • Kinako

two 5 cm pieces Kombu for dashi stock • Water • Clams • Sake • ☆Usukuchi soy sauce • ☆Salt • Fu • Mitsuba

chinese brocoli or Kailan • mix ready to eat Yong Tau Fo • oil • each of pounded or fine dice garlic & shallot • water or stock • salt and pepper • fish sauce or light soy sauce

to 10 Clams • Kombu • Water • to 1 1/2 tablespoons Sake • Salt • Temari-fu (ball-shaped dried wheat gluten) • Mitsuba

light soy sauce • each of spinach,snowpea and okra • fresh coriander leaf and springonion • spicy sauce (sambal sauce ) /any sambal oelek • light soy sauce • sugar • oil • ready to eat fried fish beancurd

Chicken tenders • Tofu • Shiitake mushroom • pieces Dried wheat gluten (Fu) • ●Katakuriko • drops ●Soy sauce • ●Cooking sake • ●Salt • ●Black pepper • Olive oil • Cooking sake • Flour •

servings' worth Vegetarian Chinese noodles (kansui free if possible) • Canola oil • Garlic • to 1 stalk The white part of a Japanese leek • Onion • ★ Water • ★ Sake • to 5 tablespoons ★ Aged soy sauce • ★ Dried cilantro • ★ Black pepper • ★ Star anise • ★ Additive-free kombu based dashi stock granules •

Hamaguri clams • Temaribu or fu • Nanohana • Kombu dashi stock granules • Salt • to 3 tablespoons Sake • Usukuchi soy sauce • Water

Duck meat (or chicken breast) • Carrot • shoot Cooked bamboo shoots • Sudare fu (thin sheets of wheat gluten) • Yomogi wheat gluten • Wood ear mushrooms (dried) • stalks Komatsuna • Kombu based dashi stock • of each Cooking sake, mirin, shiro-dashi • Katakuriko

soft beancurd skin sheets (三边腐竹) soaked in water until soft • water • barley (薏米) rinsed • pandan leaves tied to a knot • pitted red dates • canned or vacuum-packed (boiled and shelled) ginkgo nuts (白果) • rock sugar (冰糖) to taste