This yuba, um, factory, is probably the hottest place in Kyoto, literally. What’s yuba? Well, like sausages, it doesn’t sound so good if you describe how it’s made, but Kyoto cuisine would not be the same without it. Yuba is made by heating up soy milk in big trays, then lifting the skin that forms like that on soup, and hanging it up to dry. They insisted that I tell you that the ones hanging here were from the dregs of the last batch, so they are less tidy than optimal.