Sendai-fu Commercial Slices
A pre-cut type that can be used straight from the package. It is oxygen absorber compatible. This traditional ingredient from Miyagi is made by kneading selected wheat flour and gluten together and frying it in high-quality soybean oil. It can be used in a wide range of dishes, including Japanese, Western, and Chinese cuisine.
- Product name
- Sendai-fu Commercial Slices
- Ingredients
- Wheat flour (domestically produced), gluten, vegetable oil (soybean oil)
- Net weight
- 250g (9mm → approximately 125 slices, 14mm → approximately 83 slices, 18mm → approximately 62 slices)
- Expiration date (from the date of manufacture)
- 90 days
- JAN code
- 9㎜：4979803250096 14㎜：4979803250140 18㎜：4979803250188
- Allergens (28 items)
- Wheat, soy
- Storage instruction
- Since it is fried in soybean oil, please store it in a place away from direct sunlight and moisture.
COMPANY
- Company
- Yamagataya Shoten Co., Ltd.
- Address
- 16 Machi, Yanaizu, Tsuyama Town, Tome City, Miyagi Prefecture, 986-0401, Japan
- TEL
- +81-225-68-2066
- Web site
- https://sendaifu.jp
- The Charm of Sendai Fu
- Sendai Fu is a proud product made by kneading carefully selected wheat flour and protein (gluten) together, and then slowly and meticulously frying it in fresh vegetable oil. It is characterised by its unique texture and excellent flavour, making it versatile for use in a wide range of dishes, such as simmered dishes, soups, and stir-fries. *Sendai Fu= A type of wheat gluten product from Sendai, Japan, often used in traditional Japanese cooking.
- Sendai Fu as a Local Specialty
- As a local ingredient, Sendai Fu has been passed down in the northern part of Miyagi Prefecture, particularly in the Tome City area. At our company, we have proudly named our traditionally passed-down fried wheat gluten 'Sendai Fu' in 1998, highlighting its characteristics as a regional specialty, and we obtained trademark registration in 2008. We take pride in preserving the traditional taste and carefully manufacturing each piece with heartfelt dedication.
