Yuba (tofu skin)


   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.


Yuba is said to have had been introduced from China by Zen monks together with other soy been products such as tofu about 1200 years ago.
It is traditionally said that the origin of the name “yuba” came from “uba (old lady)” as the appearance of yuba resembles yellowish wrinkled old lady.

Yuba is a film formed when soy milk is heated, and is pulled up with utensils such as a bamboo skewer. It is a rich plant protein ingredient in temple cuisine.
This pulled up yuba is called nama-yuba (raw yuba) or hikiage-yuba (pulled up yuba), and it can be cooked or eaten as it is, just like sashimi.
There are various other form of yuba available such as hoshi-yuba (dried yuba), rolled up or tied semi-dried yuba.
Yuba can be used in a wide variety of dishes. Rolled up yuba can be used for soup, and sheet yuba can be used for rolling up vegetables inside and then stewed or fried like a spring roll.



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