EnglishRaw yuba
The taste of Minobu, the appeal of soy milk! Enjoy the difference in texture with “raw yuba”
Raw yuba introduction
“Raw yuba” is a coating on the surface of soy milk made by boiling soybeans, grinding them, and squeezing them with a cloth, and is a local specialty of Minobu Town. It originated when the disciples of Nichiren Shoto, who entered Mt. Minobu, were concerned about their master's health and began making it.
Soy is rich in vegetable protein and fat, and is one of the most important vegetarian dishes even now. There are “raw yuba” with various thicknesses and textures, and they are eaten all year round.
It has been selected as 47 representative items of the local food “Yamanashi Food” that Yamanashi Prefecture is working to inherit, and there are many Yuba specialty stores and manufacturing and sales offices, starting with “Minobu Yuba no Sato” in Minobu Town, and product development and mail order are also being carried out.
Soy is rich in vegetable protein and fat, and is one of the most important vegetarian dishes even now. There are “raw yuba” with various thicknesses and textures, and they are eaten all year round.
It has been selected as 47 representative items of the local food “Yamanashi Food” that Yamanashi Prefecture is working to inherit, and there are many Yuba specialty stores and manufacturing and sales offices, starting with “Minobu Yuba no Sato” in Minobu Town, and product development and mail order are also being carried out.
