湯葉料理

取用豆漿凝固表面而成的薄膜「湯葉(豆皮)」，一嚐清淡的上等美味

京都

Try fresh kumiage yuba which has the texture of soft tofu. Its silkiness is superb.

Dishes with dried yuba which goes well in stews and clear soups. Yuba has a great texture and taste.

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煮沸豆漿仔細撈取上層薄膜而成的湯葉是精進料理與京懷石的高級食材。可入煮物或以刺身方式品嚐。
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