Yuba Higashiyamayuuzu

Miyama rice, boiled in Miyama water is served with Miyama free-range eggs flavored with soy sauce and bean curd, for a delicious ensemble. The bean curd adds an extra rich flavor to the soy sauce flavored egg to make an unforgettable dish. (The two dishes on the front left of the picture)

The first product of the bean curd making process, "pulled bean curd" is cut into fine noodle-like strips. It is fluffy and sweet in your mouth, with a sleek texture. It is served with a soy milk and bonito broth.

Miyama, the producer of Kyoto's most rigorously selected soybeans, are used in this locally sourced, rich soy milk hotpot. The skin of the "Miyama Kyochi Chicken" is broiled to give it a bold flavor, and the bean curd and seasonal vegetables are added to the soy milk for a rich flavor experience.