In Japanese cuisine, the traditional type of wheat gluten (seitan) is called "fu" (from the word Khaw-fu of Jangnan origin). In Japan, the two main types of Fu are used mainly in the Buddhist vegetarian cuisine and in the tea ceremony kitchen.
- Nama-fu: it is a mixture of gluten, rice flour and millet steam. It is sold in large blocks and used to obtain various different shapes.
- Sukiyaki-fu: leavened gluten and cooked in long breadsticks. It is sometimes sold in disc-like shapes (like biscuits). Its use is predominantly in the soup of soup soups.
Wheat gluten is also used in Vietnam, where it is called Mi Cang, and is quite similar to the Chinese alter ego Mian Jin.
