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FUKA – A Multi-generational Heritage of NAMAFU Craftsmanship in Kyoto

FUKA is a family-owned Kyoto maker of NAMAFU, a highly refined wheat protein used in traditional Japanese cuisine. The company’s history surpasses seven generations, throughout much of which it served as purveyor to the Kyoto Imperial Court. This site describes its process, product, and its philosophy.

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FUKA – A Multi-generational Heritage of NAMAFU Craftsmanship in Kyoto | fuka-kyoto.jp Reviews
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FUKA is a family-owned Kyoto maker of NAMAFU, a highly refined wheat protein used in traditional Japanese cuisine. The company’s history surpasses seven generations, throughout much of which it served as purveyor to the Kyoto Imperial Court. This site describes its process, product, and its philosophy.
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FUKA – A Multi-generational Heritage of NAMAFU Craftsmanship in Kyoto | fuka-kyoto.jp Reviews

https://fuka-kyoto.jp

FUKA is a family-owned Kyoto maker of NAMAFU, a highly refined wheat protein used in traditional Japanese cuisine. The company’s history surpasses seven generations, throughout much of which it served as purveyor to the Kyoto Imperial Court. This site describes its process, product, and its philosophy.

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FUKA – A Multi-generational Heritage of NAMAFU Craftsmanship in Kyoto

http://www.fuka-kyoto.jp/history

From its humble beginning as an ingredient in. The diet of Buddhist monks to a staple of sophisticated. Style, FUKA has continuously redefined the multifaceted look and flavor of NAMAFU in Japan. The shop not only supplies the rarefied realms of temple dining and tea ceremonies, but every morning delivers freshly-made NAMAFU to Kyoto’s. FUKA was also the originator of the NAMAFU. A delightful sweet that is flecked with blue-green.

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FUKA – A Multi-generational Heritage of NAMAFU Craftsmanship in Kyoto

http://www.fuka-kyoto.jp/gallery

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FUKA – A Multi-generational Heritage of NAMAFU Craftsmanship in Kyoto

http://www.fuka-kyoto.jp/about

NAMAFU is a traditional Japanese delicacy based on highly refined wheat gluten that is combined with short-grained. Rice flour, then steamed. By itself it has no distinct flavor, but possesses a near-magical ability to take on the character of the foods and ingredients that typically surround it, such as soy sauce,. With the sea vegetable.

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FUKA – A Multi-generational Heritage of NAMAFU Craftsmanship in Kyoto

http://www.fuka-kyoto.jp/spirit

The First Abiding Principle: The Water. The Second Abiding Principle: Hand-Crafting. NAMAFU is the ultimate perishable food, its freshness and character evanescent. Although FUKA operates its own shops, and anyone can purchase its products daily, it caters mostly to Kyoto’s. FUKA has about 20 artisans in its employ at any time. All study the Tea Ceremony, and every man and woman partakes of that discipline’s spirit of.

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EVENTS | Kajitsu | Japanese shojin cuisine

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From August 18th through 20th Kajitsu is inviting a Japanese chef of Italian cuisine, Toshihito Seki, for a three-day collaborative "Zen Pasta" event. For these three days, we will only offer our HANA menu at $95. Date : August 18th - 20th. Time : 5:30pm to 9:00pm (reservation recommended).

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EVENTS | Kajitsu | Japanese shojin cuisine

http://www.kajitsunyc.com/events/event_201407.html

Kyogashi: Kyoto Sweets by Kagizen Yoshifusa. Dates : From July 26th(Sat.) 30th(Wed.) *Closed on Monday 28. Time : 1PM 4:30PM. Menu : Kuzukiri with Hojicha $17 , Kyo Gashi with Gyokuro or Matcha $14. Kagizen Yoshifusa is a confectionery store in Gion, Kyoto, specializing in Kyo Gashi. At Kajitsu, Kagizen will serve its signature products, including Kuzukiri, chilled noodle dessert. It's made with high quality kuzu and water and served with black sugar syrup. Kyo Gash" - Kyoto confectionery- was one of them.

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PRESS | Japanese shojin cuisine

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EVENTS | Kajitsu | Japanese shojin cuisine

http://www.kajitsunyc.com/events/event_201506.html

In addition to Kakigori, we will be introducing new desserts such as sweet dumplings called "Wakaayu," a block a sweetened jellied beans coated in a soft flour paste called "Kintsuba," and a refreshing rendition of plum jelly. All desserts will be served alongside with hot Hoji tea. Feel free to stop by to escape the city heat and enjoy these refreshing desserts. July 29th August 2nd. For lunch plus Kakigori 11:45-1:45(LC) at Kokage,. Wakaayu and Kintsuba - limited 50 orders, Plum jelly limited 90 orders.

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INFORMATION | Japanese shojin cuisine

http://www.kajitsunyc.com/information.html

125 E 39th Street, New York, NY 10016. Kajitsu is located on the 2nd floor,. We do not have an elevator. Dinner: Tuesday - Sunday. 5:30 pm - 10:00 pm (L.O.). Lunch: Tuesday - Saturday. 11:45 am - 1:45 pm (L.O.). Dinner: Tuesday - Sunday. 5:30 pm - 9:00 pm (L.O.). Every 1st day of the month.

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ABOUT - EXECUTIVE CHEF | Kajitsu | Japanese shojin cuisine

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He will also upgrade the menu of Kokage by Kajitsu, a non-vegan version of Kajitsu downstairs, which quietly opened last September with a limited menu. The signature dishes at Kokage include Duck Soba, house-made soba noodles topped with seared duck slices, and Wagyu Sukiyaki with highest grade wagyu from Japan.

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Kajitsu | Japanese shojin cuisine

http://www.kajitsunyc.com/index.html

Aug 03, 2016. Aug 1, 2016. From August 18th through 20th Kajitsu is inviting a Japanese chef of Italian cuisine, Toshihito Seki, for a three-day collaborative "Zen Pasta" event. Jul 11, 2016. On July 24th and August 21st, Kajitsu and Kokage will be closed for maintenance. Jul 06, 2016. Jun 07, 2016. 125 E 39th Street, New York, NY 10016. Kajitsu is located on the 2nd floor,. We do not have an elevator. Dinner: Tuesday - Sunday. 5:30 pm - 9:00 pm (L.O.). Lunch: Tuesday - Saturday. Dinner: Tuesday - Sunday.

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