A Recipe for SuccessOur Story

The Story of Hiei Yuba

More than 80 years of pure quality yuba

We have been making yuba since 1940 at the foot of Mt. Hiei and Enryakuji Temple, where Japanese yuba originated as part of the vegetarian diet for temple monks.

This protein-rich, tofu-like skin which forms on hot soy milk was first introduced by the historic monk, Saicho, founder of Enryakuji Temple on Mt. Hiei, and the father of Japanese Buddhism. After studying in Buddhism doctrines Tang China about 1200 years ago, Saicho also brought back this soy processing technique. From there, the Japanese-style tofu skin, called yuba, began to develop along with Buddhist vegetarian cuisine at the temple.

Enryakuji Temple on Mt. Hiei

Continuing the heritage of Mt. Hiei, our quality yuba has been produced here for over 80 years. Recognized for quality and expertise, our yuba has twice been presented to the Imperial Family, and has also been selected by a purveyor to Enryakuji Temple. In 2000, we received the Award of the Minister of Agriculture, Forestry and Fisheries.

Mitsuo and Kenichi Yagi (father & son founders)

Working under the motto, "good soybeans, water, skill, and dedication," we continue producing premium quality products. We believe in the possibilities of yuba, and so we also strive to create new products for our customers and showcase them to the culinary world, domestically and abroad.

Sachiko Yagi, Chair of Yubahachi

Pure & Simple Quality

Our four essential ingredients

Our quality products are made with a simple recipe of just a few vital ingredients: quality, local non-GMO soy beans, clear natural water, wholehearted dedication, and a sophisticated set of skills for the craft.

4 Ingredients for Good Yuba:
  • Select quality soy beans
  • Clear natural spring water
  • Pure dedication to yuba-making
  • Exceptional craftsmanship
select local Shiga soybeans

Our products use only high-quality soybeans from Shiga prefecture. We have carefully developed a flavor profile by blending different soy varieties. Shiga is also blessed with abundant resources of pure freshwater from the nearby Suzuka Mountain Range. And furthermore, the region has nurtured generations of skills honed by local craftsmen. Lastly, we believe our devoted dedication is also an essential element of the yuba-making process. By manifesting all four of these elements, we are able to provide the finest yuba to our customers.

partered local soy farm

Production Expertise

Ensuring food safety for customers

Our comprehensive management of production minimizes contamination levels to as low as 0%, allowing a significantly extended shelf life without adding preservatives.

Our raw yuba can be kept for as long as 2 months when refrigerated. By reducing contamination levels to zero without preservatives, we have succeeded in achieving this conveniently long expiration date. This shelf life is possible thanks to consistent management control throughout production. We have obtained FSSC 22000 certification, an international food safety management system, and the following year we also obtained halal certification.

our yuba production environment