Developed as a vital protein source for monks, Yuba (soy milk skin) is a staple of Minobu's vegetarian tradition. Inside a 550-year-old temple lodging, you will practice the delicate art of skimming fresh layers from heated soy milk. Tasting the warm, silky result immediately reveals a depth of flavor impossible to find in store-bought versions. It is a pure, plant-based culinary heritage.
JPY 2,200 / person
