All our products, 100% used soya from domestic (we used Fuku Yutaka soya of Aichi Pref.)

●Fresh soya scum is a film on the surface when we boil soya milk. Because it was made aseptic by heat, therefore it can be stored long time (expiry date is within 30 days for the kind of dry soya scum). We also can use this soya scum to be a material for salty chawan mushi flan.

●For Tsukuri soya scum yuba (sashimi), it depend an original processing way, taste and soft of traditional fresh soya scum. If it will make user keep good feeling in the mouth, it get success.

The characteristic of YUBA There are a peptide and an isoflavone of the big mini-protein origin and so on in the ingredient, which Yuba contains each the function of the antioxidation and the bone mass decrease restraint. Also, Yuba have vegetable fibers so much. And the tofu uses a bittern (the chemicals) for the manufacture but Yuba didn’t use chemicals…with 100 % of natural origin