This long-established store, which is said to have been founded in the edo period, has a history of presenting gluten to the kyoto imperial palace. the delicate nama-fu made using kyoto's abundant underground water is used not only in kyoto cuisine, but also as an ingredient in french, italian and sweets. a popular food item to try while walking around nishiki market is the "fu manju," made of nama-fu kneaded with green laver and stuffed with tamba dainagon smooth bean paste. the new-concept taiyaki "taiyaki-fu" (limited to 30 pieces per day), made from baked nama-fu dough, is also popular.