Samurai food - funchosa. What is it and what does it eat with?

Over the past decades, the assortment of our stores has changed dramatically. If earlier domestic products were not often freely available, now supermarket shelves are crumbling under the weight of overseas dishes, among which you can see the product under the strange name funchose. What it is, far from everyone knows, and only a few have tried it.

fungoza what is it

Funchoza. What is it?

Russian "experts" as soon as they do not name this product: Thai pasta, and white noodles, and even crystal pasta. Apparently, you can argue here for a long time, but we will not languish and say that this is a favorite dish of Japanese samurai. But seriously, funchose is a thin translucent noodle made from rice flour. Some argue that starch is at the core, but if you ever decide to try it, you will realize that there is no starch there.

Nobody can clearly name the homeland of this product. Some say that this is a Dungan dish, while others are of the opinion that it is Korean. In general, it is not known where funchosis appeared. That this dish is common in China and Japan, all sources say, so we will adhere to the theory of Sino-Japanese origin.

Interestingly, before the perestroika, Soviet citizens could meet "white noodles" in the bazaars of Central Asia. Moreover, local merchants used its firmness and elasticity, which allowed them to be wound in a tight skein.

Nowadays, on a shelf with traditional pasta, you can easily find a transparent bag with the words "Funchosa."

What is it, we seem to have figured out, but what to cook from tasteless noodles and what products to combine with? First things first.

funchose is

How to cook funchose?

In fact, it is good in any form - fried, boiled and filled with broth. But traditionally, it is poured with boiling water for 2-3 minutes, and then boiled in salted water for another 5 minutes. During this time, she should take a characteristic white color. And it would be more correct to say that it will become transparent. No wonder it is called "glass noodles."

Then, in order to get rid of the water, you need to throw it into a colander with small holes, or better, so that with the water does not "float away" and funchosis, take a sieve.

Usually it is used as the basis for salads, a wonderful mix will turn out with seafood or fried forest mushrooms.

Funchose has one interesting property - the ability to absorb odors and tastes, so it will serve as an excellent side dish for almost all dishes.

Useful properties of funchose

In addition to making rice noodles quickly, it is also very healthy. This is all due to the abundance of vitamins B, E, PP. They help strengthen the nervous system. And minerals such as magnesium, zinc, phosphorus and manganese are able to establish the work of all organs of the human body.

how to cook funchose

As noted earlier, this noodle is very nutritious, while its calorie content is minimal, which contributes to weight loss. Complex carbohydrates contained in a transparent product fill the muscles with energy and, as a result, it has a beneficial effect on well-being.

Another advantage of funchose is amino acids, which contribute to the formation of new cells, and the absence of gluten, which causes various allergic reactions.

The conclusion is obvious: funchose is a tasty and healthy product!


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