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    Yuba Kobo Hansho

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    Yuba Kobo Hansho

    Fresh and tender yuba for your dishes at home

    The owner of Hansho is self-trained in the technique of making yuba (soy milk skin).  Finally in 2003, he opened his own tofu restaurant in Gion.  Not only his tofu but yuba, the by-product of tofu, became popular among his customers and eventually he decided to focus only on its production.  Hansho’s yuba is made from soybeans that contain less protein so the final taste is light while retaining the original soybean flavor.  Just putting some soy sauce and horseradish on the yuba and enjoying like sashimi is good while larger sheet of yuba can be enjoyed as an ingredient of a hotpot or in simmered dishes.  Crispy fried yuba is also nice to have with beer.  The fresh yuba can last for 3-4 days so taking some home is also a good option.

    Translation to English by AD BRAIN INC.
    Fujin-gaho,July issue,2011

    INFORMATION

    Name Yuba Kobo Hansho
    Address 727 Sasaya-cho, Takeyamachi-dori Fuyacho-nishi-iru, Nakagyo-ku, Kyoto
    Tel 075-211-2669 
    Hours 10:00- until items are sold out
    Closed Sun.
    Resevation
    URL
    Recommended First-class Japanese restaurants use their yuba.

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