Take a Tasty Trip to Kyoto!
The vegetarian soup is inspired by Kyoto’s high-end ryotei cuisine style. It is made with Japanese ingredients, such as three types of kombu which forms the soup base, Japanese soy milk and dried yuba (beancurd sheets) from Kyoto, to create a rich flavour comparable to meat-based soups. Complemented by Japanese yuzu peel, the tasty and healthy soup strikes a perfect balance of freshness and savoury to warm your stomach.
Hidaka kombu (Japan), kombu powder (Japan), soy milk (Japan), Japanese beancurd sheets, yuzu peel (Japan), shimeji mushroom, rapeseed flowers
| Energy (kcal) | 103.5 |
| Protein (g) | 7.8 |
| Fat (g) | 4.7 |
The Secret to Intense Soy Flavour
Soy milk is the main ingredient in this soup recipe, and it comes from a classic Japanese soy milk brand. With over 60 years of experience in soy bean selection, the brand applies top technology derived from research and development to intensify soy milk flavour, making it ideal for use in all sorts of dishes. Soy milk is also full of nutrients like protein, calcium, phosphorus, iron and zinc, and helps to control blood glucose level, reduce cholesterol level and prevent osteoporosis. This means you can enjoy the delicious soup and take care of your health at the same time.
A Traditional Taste of Kyoto
The rich soup resembles Kyoto’s yuba nabe (beancurd sheet hot pot), and uses two types of yuba: fresh yuba made from high quality Kyoto groundwater, and dried Kyoto yuba from Senmaruya, a famous, longstanding yuba maker in Kyoto. For over 200 years since its founding, Senmaruya has focused on making Kyoto yuba, which is the preferred ingredient of many monasteries and restaurants in Japan. Senmaruya has since grown into a well-known Japanese corporation; and OMUSUBI is its first partner to bring their products overseas and introduce the classic taste of the fine Kyoto establishment to Hong Kong customers.