"Junsei Shoin", located within the grounds of Nanzenji Junsei, is an impressive drawing room constructed using traditional techniques and is registered as a national tangible cultural property.
It was built in the Edo Period (1603 - 1868) as a medical school which held medical lectures as well as cultural salons for feudal lords, writers, and artists where they discussed their philosophies.
It is now used as a Kyoto's kaiseki cuisine restaurant with careful attention to preserving its conditions. The surrounding flowers and plants in the garden, koi fish swimming in the pond, the sound of insects, leaves changing color, and other qualities which display the changing seasons and have continued to exist from when the Junsei Shoin was first built captivate the visitors.
Tofu came from China during the Nara Period (710 - 794) and was used in vegetarian dishes served at the temple. It became a common food for the general public during the Muromachi Period (1336 - 1573), and a writing from that time shows that yudofu had become a Nanzenji specialty by Edo Period (1603 - 1868) to a point where all travelers would try yudofu.
Junsei serves tofu that has rich flavors which come from being made using soybeans produced in Japan with a special sauce. Please savor the natural sweetness of the tofu itself and the hint of bitterness of soybeans in its aftertaste.
Yuba is said to have been brought to Japan from China by a founder of Tiantai, Saicho, during the Heian Period (794 - 1185).
Similar to tofu, it is made from soy milk. A skin forms on the surface of milk when it's heated up. The same thing happens to soy milk, and its skin is called yuba.
Junsei Yuba is made from homemade soy milk which is a blend of high-protein and high-sugar soybeans produced in Japan.
Customers can cook their own yuba at their table and have it fresh. Please enjoy the unique texture and rich flavors of soybeans.