Rich aroma of soybeans with a soft texture like silk
Since its foundation in 1790, Yubakichi has passed on the making of traditional yuba (soy milk skin) for nine generations until today. This is the only shop in the Nishiki Food Market that not only sells but also produces yuba on site. They use strictly selected finest Japanese soybeans and local pure spring water. This is all that is needed to make quality yuba along with their essential and experienced hand made technique. There are two types of yuba. One is of the fresh variety which has the rich aroma of soy beans while the other is dried which lasts for many days and has a variety of forms and sizes depending on the purpose of use. For the daily meal, take the fresh yuba and simply enjoy their taste with some soy sauce and wasabi (spicy horse radish). Dried yuba is best cooked with vegetables and as a relish in a hotpot dish. No matter how you enjoy them, the taste that Yubakichi has preserved for 200 years will surely appeal to your taste.
Translation to English by AD BRAIN INC.
|Name||Kyo Yuba Yubakichi|
|Address||213 Kajiya-cho, Nishikikoji-dori Gokomachi-nishi-iru, Nakagyo-ku, Kyoto|
|Closed||Sun. & 4th Wed.|
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