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Make Tofu Skin (Yuba) & Factory Tour in Shiga

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Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes,are all food products made from soybeans. During the boiling of soy milk in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu, however it does have similar texture and flavour to some other tofu products. Tofu skin was first documented in written records in China and Japan in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese and Japanese cuisine. This Yuba making experience is conducted in a famous temple in Hiesan, up in the mountains. Monks from this temple have been eating Yuba over a long period of time. You will be able to make Yuba, and get to know about tradition and the long history related in this special part of Japan. You will have the chance to taste some of the soy milk that is made in that early morning. It is freshly made with rich fragrance of soy beans. You will receive instructions from the staff on how to make Yuba. Even an experienced staff member will need a lot of concentration in order not to make any hole in the Yuba. At the end of the day, it will be time to taste your own Yuba, prepared in several ways. Photo URLs http://flic.kr/p/aQU2DX http://flic.kr/p/9611h2 http://flic.kr/p/cbv1nU http://flic.kr/p/8Se7Jv

Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes,are all food products made from soybeans. During the boiling of soy milk in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu, however it does have similar texture and flavour to some other tofu products. Tofu skin was first documented in written records in China and Japan in the sixteenth century. It is widely used, fresh, fermented, or dried, in Chinese and Japanese cuisine. This Yuba making experience is conducted in a famous temple in Hiesan, up in the mountains. Monks from this temple have been eating Yuba over a long period of time. You will be able to make Yuba, and get to know about tradition and the long history related in this special part of Japan. You will have the chance to taste some of the soy milk that is made in that early morning. It is freshly made with rich fragrance of soy beans. You will receive instructions from the staff on how to make Yuba. Even an experienced staff member will need a lot of concentration in order not to make any hole in the Yuba. At the end of the day, it will be time to taste your own Yuba, prepared in several ways. Photo URLs http://flic.kr/p/aQU2DX http://flic.kr/p/9611h2 http://flic.kr/p/cbv1nU http://flic.kr/p/8Se7Jv

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