Thanks for your comment on our yuba donburi article on KyotoFoodie.

I looked at the piks on the Nikko’s English website. I don’t quite see the difference, those piks just seem to be a more automated process. What I saw handpulled and dried as a flat sheet. Piks coming soon.

I can’t see how the taste or cooking prep would change based on how they pull it. But of course, I know that Kyoto has the original and it is better than all those hillbilly imitators out in Tokyo and etc. (ha ha ha. I have gone native and drunk the kool-aid.)

Seriously though, in Kyoto I see dried, semi-dried and nama yuba in all sorts of forms. I was told about the difference in the Chinese character between Kyoto and Nikko, that is the only difference that I recall hearing about.

Also, historically, Enkaku-ji on Mount Hiei, above Kyoto is the originator of yuba in Japan.