Water and its role in the Kansai diet Namafu Water that brings out the true flavor of ingredients. Soaking boiled momiji-fu in cold water To make namafu, wheat flour is mixed with water and kneaded. After kneading, the dough is rinsed in water, then kneaded and rinsed again. To the gluten produced through many such repetitions is added glutinous rice flour and millet, and the mixture is then kneaded further. Finally, the result is either steamed or boiled to produce namafu. The most important element in this gluten production process is the water. If, for example, excessively cold tap water is used in the wintertime, the gluten can suddenly contract and lose its viscosity during kneading. It is essential that the water used for producing and storing the gluten be kept at a stable temperature. Kyoto has abundant groundwater with an average temperature of about 16ºC. It is therefore no accident that Kyoto is one of the most famous producers of namafu. Namafu Management: Fuka Tel 075-231-1584 Momiji-fu Shapingyomogi-fu Temari-fu BACK NEXT All images Copyright. 1997 Kansai International Public Relations Promotion Office. All Rights Reserved.