🍱 Choji-fu no Karashi-ae

"Choji-fu no Karashi-ae" is a classic regional cuisine made with choji-fu, a type of wheat gluten from Shiga Prefecture. Choji-fu is a rectangular baked wheat gluten a little larger than the size of a matchbox. It is baked on all six sides so it can be used in various dishes such as hot pot and udon without falling apart in the broth, and it is a nutritious ingredient that is rich in plant-based protein. It is an essential ingredient in Buddhist cuisine, and is characterized by a chewy and smooth texture. There are many different theories about the origin of the name Choji-fu, with no single explanation. The name Choji-fu appears in the literature of the Yawata townspeople during the late Edo period in regard to souvenirs and offerings for congratulations or condolences. In general, the production of baked wheat gluten began to spread in various regions starting in the Meiji period, following the importation of refined wheat flour that began with the opening of the ports at the end of the Edo period."Choji-fu no Karashi-ae" is eaten throughout the prefecture, particularly in the Koto area, and is a standard dish served to guests, such as during family gatherings. Pre-made karashi-ae (mustard sauce) is commercially available, and the dish is easy to make, so it is eaten as a regular household dish in addition to serving guests. Cucumbers are mixed with the karashi sumiso (mustard vinegar miso) to achieve a pleasant and refreshing taste, and it stimulates the appetite on hot days. The uncut choji-fu is dressed with karashi-ae and served whole at Buddhist memorial services.