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Aburafu Don

Little knownBarely documented in English. This is the kind of place the site exists for.

调查与撰写 Hinato

aburafu donTomewheat glutenhattolocal food

Illustration of Aburafu Don, 宫城县 — 示意插图（非实景照片）

Aburafu is a stick of wheat gluten that has been fried in oil rather than baked, a Toyoma speciality made here since the Meiji period as a protein source in an inland town with no fish. It is light, dry and porous, and when it is simmered it soaks up whatever it is cooked in.

Aburafu don takes that and treats it exactly as a katsudon treats a pork cutlet: sliced, simmered with onion in a sweet soy stock and set with beaten egg over rice. It looks like a katsudon and eats lighter, and it was devised in the 1990s by a local restaurant to use the town's own product. It has since spread across Tome and is now the dish the city is known for. Hatto, a hand-torn flour dumpling in soup, is the other one.

基本信息

营业时间

Varies by establishment

公休: Varies by establishment

门票

¥800–1,200 per bowl

最佳季节

Year-round

建议停留

45–60 minutes

如何前往

交通信息

Served across Tome, especially in the Toyoma district, at restaurants, canteens and hotels; aburafu itself is sold at shops and roadside stations in the city. The dish is sliced fried wheat gluten simmered with onion in a sweet soy stock and set with egg over rice. Hatto, a hand-torn flour dumpling served in a soy-based soup with vegetables, is the other local speciality and is widely available in the same restaurants. Individual establishments' hours, rest days and prices vary.

独家私藏情报

**It is a katsudon without the pork.** Same construction, same sauce, same egg, with fried gluten instead of a cutlet. Understanding that before it arrives helps. **Aburafu is fried, not baked.** Which is why it soaks up stock and holds its shape. Ordinary fu would collapse. **Buy sticks to take home.** Shops and roadside stations in Tome sell them dry. They keep for a long time and are the most portable souvenir the city has. **Have the hatto too.** Hand-torn dough in soy soup, the older of the two local dishes, and usually on the same menu. **It is a 1990s invention.** Devised locally to use the town's own product. That is recent, and nobody in Tome pretends otherwise.

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