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A specialty
of Kyoto, yuba is soy-milk skin formed when soy
milk is heated. Delicious and highly nutricious,
yuba is the richest source of protein known (over
52 percent). Eaten both fresh and dried, it is also
added to soups and used as a skin to roll up such
things as cucumber and burdock. Its popularity stems
from growing mistrust of food manufacturing processes
and search for handmade organic food which is not
subjected to modern food processing methods. |
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Seike
specializes in this healthful food and its commitment
to excellence is demonstrated by the fact that the
company runs it own factory in Miyama Town, where
the clean air and crystal-clear water in abundant
nature ensures yuba's refined taste. Seike also
boasts about its ingredients; all the soy beans
are 100 percent from Japan. You can indulge yourself
in a delectable dinner featuring more than 10 courses
based on yuba. |
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