すだれ麩
Appearance
Japanese
[edit]Kanji in this term |
---|
麩 |
ふ Hyōgai |
on'yomi |
Alternative spelling |
---|
簾麩 |
Etymology
[edit]Superficially composed of すだれ (sudare, “bamboo mat”) and 麩 (fu, “wheat gluten”). Attested from at least the 19th century. (This etymology is missing or incomplete. Please add to it, or discuss it at the Etymology scriptorium.)
Pronunciation
[edit]Noun
[edit]- a type of wheat gluten foodstuff fashioned into narrow strands
- Hypernym: 麩 (fu)
- 2010, Kanaya Shunichiro, Eki-ben to rekishi o tanoshimu tabi [Travel to enjoy box-lunches and history], page 81:
- 治部煮とは、小麦粉をまぶした鶏肉や鴨肉を季節の野菜やすだれ麩と煮あわせて、小麦粉でとろみをつけた料理
- Jibuni to wa, komugiko o mabushita toriniku ya kamoniku o kisetsu no yasai ya sudarefu to ni awasete, komugiko de toromi o tsuketa ryōri
- Jibu-ni consists of chicken or duck meat dredged in flour and simmered with seasonal vegetables or thin seitan, and thickened with flour
- 治部煮とは、小麦粉をまぶした鶏肉や鴨肉を季節の野菜やすだれ麩と煮あわせて、小麦粉でとろみをつけた料理