Baked spongy gluten (traditional ; simplified ; pinyin: "kǎo fū") is similar in texture to a sponge, "kao fu" (sometimes labeled in English as "bran puff") is made by leavening raw gluten, and then baking or steaming it. These are sold as small blocks in Chinese markets and are then diced up and cooked. This type of gluten absorbs its cooking liquid like a sponge and is enjoyed for its "juicy" character. Chinese "kao fu" has a different texture from its Japanese counterpart, "yaki-fu", due to the relatively larger air bubbles it contains. "Kao fu" is available in fresh, frozen, dehydrated, and canned forms.