"Yuba" is a dish that is often seen in Kyoto's vegetarian and kaiseki cuisine.

With its smooth texture and rich bean flavor, it is an ingredient that is enjoyed in dishes such as sashimi and simmered dishes. Kyoto, famous as a production center in Japan, has a traditional dish called "Kyoto Yuba."

This time, we will explore the characteristics, history, and appeal of Kyoto yuba, a product that is popular in Kyoto.

What is Kyo-yuba?

Kyo-yuba is yuba made in Kyoto. It is known as a processed food made by concentrating the soy ingredients using only soybeans and water. It is also known as a nutritious preserved food that contains high-quality protein, and is widely used in Kyoto home cooking.

There are two types of Kyo-yuba: fresh yuba and dried yuba, each with its own unique characteristics. Fresh yuba is made by pouring soy milk into a pot enclosed in a square wooden frame, heating it over low heat, then removing the film that forms on the surface and draining it. Dried yuba is made by drying fresh yuba, and can be eaten by rehydrating it in hot water.

Other types of Kyoto yuba include "kumiage yuba", which is drawn up while the soy milk is still thick, and "Toji yuba", which is lightly deep-fried in vegetable oil. Kumiage yuba is also known as "rare yuba", and is characterized by its smooth texture and milky taste. Toji yuba is wrapped in lily root, ginkgo nuts, and wood ear mushrooms and deep-fried, giving it a juicy flavor. It also adds color to stews and hotpots.

The history and origin of Kyoto yuba

Kyoyuba has a long history, having been introduced to Japan during the Kamakura period. It is said that at the time, many monks went to China to train and brought it back with them along with Zen. It was originally a luxury food only available to nobles and temples, but it later developed into vegetarian cuisine served to guests who visited temples. In the Edo period, it spread to the general public and is said to have become a more familiar food ingredient.

By the way, the name yuba is said to have come from the word "uba" (mother), which was derived from the fact that the color and wrinkles of the membrane resemble those of an old woman, and this was later changed to "yuba."

How to eat Kyoto yuba

The way to eat Kyo-yuba varies depending on the type of yuba. It is common to eat raw yuba like sashimi, dipped in ponzu sauce or wasabi soy sauce. It can also be enjoyed with your favorite condiments, such as ginger, yuzu pepper, salt, or herb salt.

Dried yuba is eaten by placing the yuba in a bowl and pouring the dashi soup stock, light soy sauce and salt directly into the bowl. Seasonal vegetables can also be added to make it more colorful.

Besides sashimi and soup, it is enjoyed in Japanese cuisine such as hotpots, salads, and egg dishes. Recently, it is also sometimes used in Western cuisine. The elegant Kyoto yuba does not interfere with the flavor of other ingredients, and goes well with Western ingredients such as prosciutto and cheese! It is also delicious in hors d'oeuvres, salads, and gratins.

The deliciousness and appeal of Kyoto yuba

The appeal of Kyoto yuba is its rich soybean flavor and smooth texture. When you eat raw yuba warm, you can feel the sweetness and creaminess of the soybeans even more.

The appeal of dried yuba is that it not only retains the flavor of soybeans, but is also highly versatile. It is easy to rehydrate and can be quickly added to dishes, adding a mild richness and umami flavor. Please enjoy yuba dishes in your favorite way!

Recommended sightseeing spots in Kyoto

From here, we will introduce some recommended tourist spots in Kyoto.

Hanamikoji Street

It is a street about 1 km long that runs from Sanjo-dori to the front of Kenninji Temple, with Shijo-dori at its center. The southern side is known as a popular tourist destination, and is lined with many historic tea houses and restaurants.

The teahouse referred to here is a tatami room with geisha and maiko, where you can enjoy food, drinks, singing, dancing, musical instruments, etc. Among them, the most famous and prestigious teahouse is "Ichiriki-tei."

At night, the area is lit up by the soft light of lanterns, making the traditional Japanese buildings look even more elegant.

Pontocho

Pontocho is a 500m street that runs from one street south of Sanjo-dori to Shijo-dori, and is one of Kyoto's five geisha districts.

There are 50 alleys of various sizes lined with quaint bengala latticed houses on both sides of the street. The cute-sounding name of the town, "Ponto," comes from Portuguese and means "ponta" (head) and "ponte" (bridge).

The area is lined with a wide variety of restaurants, including Japanese, Western, Italian, and coffee shops, and is bustling with people enjoying their visit to Kyoto.

Heian Shrine

Heian Shrine was built in 1895 to commemorate the 1,100th anniversary of the capital's relocation to Heian.

You can see the Shinen garden, which was created by bringing together Japanese landscaping techniques, the beautiful vermilion shrine building, the Daigokuden, and the Otorii gate, which is said to be the symbol of Okazaki, Kyoto.

It is also known as a famous cherry blossom viewing spot, characterized by deep pink petals. The sight of the overlapping weeping cherry blossoms is graceful and beautiful, and the harmony with the garden and the large torii gate makes you feel happy about the arrival of spring.

Access to Kyoto Prefecture

From here, I will introduce how to access Kyoto.

If you're going from Tokyo to Kyoto, it's convenient to travel by Shinkansen or express bus. The shortest journey from Tokyo Station to Kyoto Station is about 2 hours and 10 minutes. If you want to keep travel costs as low as possible, we also recommend using express buses. It takes about 6 to 8 hours from Tokyo to Kyoto, and depending on the season, you can get there for less than half the price of the Shinkansen.

If you're heading from Nagoya, it's a good idea to use the Shinkansen. The journey takes about 35 minutes without transfers. If you're going from Osaka, it's also a direct train on the Kyoto line, so it takes about 30 minutes, making it a smooth journey.

summary

This time we introduced Kyoto's local gourmet food, "Kyoto Yuba."

"Kyoto Yuba" is a food culture that has been cultivated in Kyoto for a long time. It is made using high-quality soybeans and Kyoto's pure water, which brings out the natural flavor of the ingredients.

It can be enjoyed in a variety of dishes, such as fried foods, sashimi, and stewed dishes, so be sure to give it a try!

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