Yuba

Yuba (peau de soja)

What it is

Yuba is the skin that forms on soy milk held just below the boil, lifted off one sheet at a time on a bamboo rod until the pan is spent. Kyoto and Nikko each built a temple cuisine on it and even write the word with different characters: Nikko folds its sheets double as they come off, so they eat thicker.

In the kitchen

Fresh yuba wants no cooking at all: eat it the same day with a trace of soy and wasabi. Dried sheets need only a brief dip in warm water — left to soak, they dissolve into the bowl.

Goes with

Wasabi Usukuchi shoyu Kombu Mitsuba Sesame Myoga

Same species

Chunjang Dark soy sauce Doenjang Douchi Edamame Fermented bean curd

Also used with

Nigari Calcium sulfate

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