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  • 4460 kato sangyo wheat gluten

Best Before Date: 20-06-2018

Kato Sangyo Baked Wheat Gluten, 50 g

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Delivery to UK and EU only
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The perfect soup topping.

Add authentic texture and taste to miso and suimono soups, as well as noodles and hot pots, with these traditional Japanese wheat gluten pieces. Made out of pure wheat and wheat protein, these bite-size chunks are made to be added to liquid-y soups, within which they absorb the liquid, take on the flavour of the liquid, and add that essential texture.

ITEM ID: #4460


Wheat gluten, known as fu or yakifu in Japanese, is a common topping or garnish for miso and other liquid soups that has been utilised in Japanese cuisine for some time. It comes in a huge range of sizes and shapes, many unique to different areas of Japan. For more garnishes and toppings for your soups and noodles, take a look at japancentre.com's Spices and Seasoning section.


Per 100g:
• Energy: 1531kJ/366kcal
• Fat: 3.2g
  (of which Saturates: 0g)
• Carbohydrate: 62g
  (of which Sugars: 6.4g)
• Protein: 22g
• Salt: 0g