A Japanese Confection: Namafu Parfait with An-mitsu and Oshiruko

• 20 grams Raw gluten (namafu)
• 1 Homemade namafu
• 1 Dried fu
• 1 Anko
• 1 Matcha ice cream
• 1 Whipped cream
• 1 Brown sugar syrup
• 1 Kinako

1. Prepare the store-bought namafu.
2. You can also make homemade namafu.
3. Use my "Homemade Fresh Wheat Gluten from Kyoto"
4. Cut the namafu.
5. It's chewy and filling, so cut it thinly and use a small amount.
6. The namafu shown in the photo are yomogi and black sesame flavors.
7. You just need to top the namafu with anything that you like, but I used dried fu to add a Japanese feeling.
8. If it's too large, crush it into pieces.
9. Top the namafu with dried fu, whipped cream, ice cream, anko, etc... or anything that you like!
10. It can be great with black sugar syrup or kinako (toasted soy bean flour) as well.
11. This Japanese-style parfait has castella cake at the bottom and a chocolate wafer as a finishing touch.

namafu, namafu, cream, cream, brown sugar syrup, kinako

Taken from cookpad.com/us/recipes/171802-a-japanese-confection-namafu-parfait-with-an-mitsu-and-oshiruko (may not work)