Fuka

soy food
Japanese sweets

The history of the main shop of Fuka, which manufactures and sells nama-fu (Nama-fu are raw gluten cakes used for cooking), is long, with records showing that it was supplying nama-fu to the Imperial Palace in the Keio era (1865-1868) at the end of the Edo period. The Nishiki store opened around 1980 as a retail store. Production is done at the main store, which takes pride in making fu by hand without relying on machines. Their fish-shaped cakes with sweet bean fillings “Taiyaki fu manju” are now popular as a new type of fu manju dessert.

Nama-fu is indispensable in Japanese cooking as well as Kyoto cuisine (Unlike most fu in Japan that are dried products, nama-fu are raw with soft, chewy textures), such as takiawase simmered dishes and suimono soups. It is also used in zoni soup for New Year’s in Kyoto. Pumpkin fu can also be used in gratins and stews.

In addition to nama-fu made with typical ingredients such as mugwort and millet, there are also basil and pumpkin nama-fu.

The “Fu manju,” in which sweet bean paste is wrapped in seaweed-flavored nama-fu and rolled in a bamboo grass leaf, originated at this store.

Check location on Nishiki Market MAP