The traditional recipe creates the elegant “awafu”


Mix flour and water and knead well, wash off the starch, extract the gluten, add glutinous rice powder and steam or boil. This is the method of making “namafu”. “Awafu” is a product with millet added during the process of making the dough of this namafu. It adds a good crispy texture to the original soft and springy texture of namafu. It can be eaten in any ways such as dengaku (baked and coated with miso), takiawase (cooked separately and served together) or nabe (hot pot), and it is an essential food material of Kyoto cuisine.

Information provided by : gurutabi

Local cuisine