Nikko Specialty Gozen Yuba Originator Ebiya Chozo

Yuba-making methods were said to be brought to Nikko Mountain in the Kamakura period — when mountain training and Shugendo flourished. Since then — yuba has been valued as offerings for festivals, supplies for ceremonies, and vegetarian ingredients for training monks — and in the temple town Hatsuishi-juku — "Nikko yuba" was nurtured together with Nikko's food culture.

Ebiya Chozo's history begins with inheriting the sign "Original Yuba Place (Originator Nikko Yuba)" in 1872 (Meiji 5). Since founding — receiving the honor of offerings to shrines and temples, the Nikko Sannai Imperial Villa, and Tamozawa Imperial Villa — and through "Taguri Yuba" ordered by the Imperial Household Agency's Grand Kitchen — has continued to polish Nikko yuba's technique and flavor.

In Showa 50 — by the 5th-generation Toshikazu Mori — "Sashimi Yuba" — characterized by smooth mouthfeel and rich flavor — was developed. As an item proposing a new way to enjoy in a yuba cuisine world centered on simmered and fried dishes until then — it spread — and became indispensable to vegetarian cuisine, kaiseki, and the table at inns and restaurants.

What Ebiya Chozo's yuba making uses — sweet domestic soybeans and quality water sourced from the Nikko mountain range's Mt. Nyoho. Yuba manufactured by hand without using antifoaming agents — finished while subtly adjusting soaking time and soy milk temperature and concentration matched to temperature and humidity. The accumulated experience and master techniques birth soybean's original rich flavor and smooth mouthfeel.

At the storefront — alongside raw and fried yuba like Sashimi Yuba, Agemaki Yuba, Shinomaki Yuba, Hira Yuba, and Shimada Yuba — also line up cooked products like braised Maki Yuba. "Home flavor" that has taken root at Nikko dining tables — delivered nationwide — through tourist souvenirs, gifts, and mail-order.

Now — over a century and a half from founding — what Ebiya Chozo unchangingly cherishes — daily devotion to "Nikko yuba making that pleases people with deliciousness." Going forward — while protecting quality worthy of the Gozen Yuba name — will connect the flavor and culture of the temple town Nikko to the next generation.

Originator of Nikko yuba nurtured in the temple town Hatsuishi-juku

The yuba-making method that was brought to Nikko Mountain — opened at the end of the Nara period — spread together with mountain training — and eventually — "Nikko yuba" culture was nurtured as a specialty made in the temple town Hatsuishi-juku. Ebiya Chozo — in 1872 (Meiji 5) — inherited the sign "Original Yuba Place (Originator Nikko Yuba)" — and through offerings to shrines and temples, the Sannai Imperial Villa, and Tamozawa Imperial Villa — has supported Nikko yuba as a long-established maker. The technique and flavor of yuba making walked together with the temple town's history — now conveyed with the name "Gozen Yuba."

Carefully-selected domestic soybeans and Nikko's famous water — handmade without antifoaming agents

Raw material soybeans — only carefully-selected sweet domestic soybeans. Water used for preparation — quality water sourced from the Nikko mountain range's Mt. Nyoho. Without using antifoaming agents — by craftsman's hands — carefully pulling up sheet by sheet from the hot liquid surface. While finely adjusting soaking time and soy milk temperature and concentration matched to temperature and humidity — finished yuba possesses smooth mouthfeel, soybean fragrance, and firm umami — high-quality Nikko yuba.

The 5th generation's challenge that birthed Sashimi Yuba

In 1975 (Showa 50) — by the 5th-generation Toshikazu Mori — Nikko yuba "Sashimi Yuba" — characterized by smooth mouthfeel — was developed. Sashimi Yuba — with melting texture and rich soybean flavor — became a signature product alongside "Taguri Yuba" — for which orders were received from the Imperial Household Agency's Grand Kitchen — beloved by many restaurants as an indispensable item for Nikko yuba cuisine — like vegetarian cuisine and kaiseki.

Diverse Nikko Gozen Yuba — Gozen Yuba, Agemaki Yuba, and more

The Nikko yuba items bearing the Gozen Yuba name — a diverse lineup: Sashimi Yuba, Agemaki Yuba, Shinomaki Yuba, Hira Yuba, Shimada Yuba, and braised Maki Yuba. The plumpness and volume of layers unique to Nikko yuba pulled up in double — exudes presence in various dishes: simmered, fried, soup bowls, and hot pots. From family dining tables to gift use — can be enjoyed in line with use as Nikko's yuba culture.

"Nikko's home flavor" enjoyed through gifts and mail-order

At the storefront — many yuba products popular as souvenirs — can casually take home "Nikko's home flavor" like braised Maki Yuba. Also accommodating regional shipping — Agemaki Yuba is frozen, Sashimi Yuba refrigerated, and dried yuba shipped at room temperature. Through fax or phone orders — Gozen Yuba can be mail-ordered — of course by customers visiting Nikko, and also from distant places.