Kuruma-Fu

Fu is the Japanese name for wheat gluten. It's made by washing wheat flour until everything but the gluten remains. This sticky, chewy substance can then be cooked up to create some delicious dishes. It has very little flavour of it's own and is wonderful at soaking up the cooking sauce around it making it a great choice for soups. You can also soak it in a marinade, coat with flour or starch, then fry until golden brown for a crisp outside and chewy, flavourful inside.