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