# Kurumafu no Nimono (Simmered Kurumafu) ｜ Our Regional Cuisines

**Cuisine Name**: Kurumafu no Nimono (Simmered Kurumafu)

**Region**: Our Regional Cuisines

## Main Lore Areas
The Kaetsu region

## Main Ingredients Used
Kurumafu, white eggplant, and green beans

## History, Origin, and Related Events
Fu is a processed food whose main ingredient is gluten and is made by kneading wheat flour with water. It is said to have been brought to Japan by a monk who went to China for training in the early Muromachi period (1393-1573), and it was brought to Niigata by a Kitamae ship that stopped by in the late Edo period, thus beginning the transmission of processing technology manufacturing.There are various kinds of fu in various parts of the country, but the most popular one in Niigata is “kurumafu.” Kurumafu is made by wrapping kneaded dough around an iron rod and baking it while rotating it like Baumkuchen, then layering the dough two or three times and baking it. It is characterized by its donut-like shape and is said to have gotten its name from the fact that it resembles a wheel when sliced into rings. Three-layer rolls are common, and four-layer rolls are rare because they require more time and effort. To stabilize the quality of the fu, it is left to rest for one to two days, then cut into short pieces, steamed to soften them, and then cut into rings and dried. It takes at least three days to dry and up to five days during periods of high humidity such as the rainy season. Because it takes nearly a week to complete this process, only a few companies in Niigata Prefecture currently make four-layer kurumafu.

## Opportunities and Times of Eating Habits
Nowadays, it is eaten on a daily basis, but in the past, fu was eaten on special occasions because wheat was scarce and expensive. It is also said to have been prized as a valuable protein source during the winter because it can be stored for long periods of time. It is a standard ingredient in Shojin ryori, and in the Echigo region, it was used for simmering at events.

## How to Eat
Soak the fu in tepid water or hot water before cooking. You can use tepid water, but if you rehydrate it with hot water, it will puff up and have a better texture. You can make as many different types of dishes as you can think of, such as boiled, stir-fried, and deep-fried dishes. Fu goes well with oil and is delicious when boiled with pork belly or fried tofu. Even when boiled, it does not fall apart easily and absorbs plenty of the broth for a chewy texture.

## Efforts for Preservation and Succession
It is still often made in every household for everyday meals. It is served as part of school lunches in Nagaoka City, and “braised kurumafu” is a popular menu item. It is also sold in supermarkets.

## Ingredients
- white eggplants: 4 (700g)
- kurumafu: 4 (40g)
- green beans: 8 (24g)
- Sugar: 3 tbsp.
- Soy sauce: 4 tbsp.
- Salt: 1 tsp.
- [Dashi soup (1300ml)] Water: 1700ml
- [Dashi soup (1300ml)] Bonito flakes: 25g
- [Dashi soup (1300ml)] Dried sardines: 25g

## Recipe
1. 1. Cut the white eggplants in half lengthwise and make hexagonal incisions on the skin side. If you cannot find white eggplants, you can use round eggplants instead. Soak the kurumafu in water and cut them in half.
2. 2. Remove the fibrous strings from the green beans, boil them briefly, and soak them in tepid water.
3. 3. Put the dashi soup, seasonings, and white eggplants into a pot and heat. Once it boils, reduce the heat to medium, cover, and simmer for about 15 minutes. (Until the eggplants are cooked)
4. 4. When the white eggplants are cooked, add the drained kurumafu and simmer over low heat for about 7 to 10 minutes.
5. 5. Turn off the heat and let the white eggplants and kurumafu soak in the flavor.
6. 6. Once the flavor has been soaked up, serve in a bowl and garnish with green beans for color.

## Provider Information
provider : Niigata Prefecture Niigata Regional Promotion Bureau

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