Namafu is wheat starch. The outside of these sweets are made with the wheat starch, it sort of tasted like tofu (soy bean curd).
They are wrapped in fresh bamboo leaves called sasa.
When you unwrap them they are quite wet, even a little slippery.
She gave us 5 different flavors and this particular one was sakura (cherry blossom)...delicious! (Thank you!)
Shobei
1-3-1 Higashi Noda-machi
Miyakojima, Osaka
Phone: 06.6351.1255
Closed Sundays & Holidays
Tasty and Pretty!
ReplyDeleteThanks Dennis, without the cream filling it really would taste like an airy tofu.
ReplyDeleteTake care.
Kat
Do we have them here in Hawaii, Kat? It doesn't even sound familiar to me.
ReplyDeleteThey look quite good and very pretty. The sakura (cherry blossom)flavour must be a hit in Spring!!
ReplyDeleteJapan Australia
I don't think so Jalna, it was my first time eating this, different but good!
ReplyDeleteThanks J-A, sakura is definitely a popular flavor during Spring!
Take care you two.
Kat
I was thinking that wheat starch is another way of saying wheat gluten but something tells me I'm wrong. These look so cool to make (pita!), and I just remembered the bamboo leaves at a place in Milan so, hmmmmm..... purty purty!
ReplyDeleteI looked online Rowena and wheat starch is similar to cornstarch and used to thicken soups...might be (pita) to make these but guess you could try steaming mochi in your bamboo leaves :)
ReplyDeleteTake care.
Kat
Did you like Namafu? I am not a big fan. But now I'm much older, I'd like to give it another try. :-)
ReplyDeleteIt was good Nami, hope you give it another try :)
ReplyDeleteTake care.
Kat