Yuba is a traditional Japanese food made from the skin that forms on the surface of heated soy milk. It is prized for its delicate texture and subtle flavor, often enjoyed as a protein-rich ingredient in various dishes such as sushi, soups, and salads.
Yuba is also known for its versatility, lending itself well to savory and sweet preparations. In Japanese cuisine, it is considered a delicacy and is celebrated for its nutritional benefits and culinary versatility.
Yuba is not easy to find and not much known abroad, but its history and versatility in flavor make it an ingredient worth knowing and trying.
The Origin of Yuba
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Around 1,200 years ago, soybeans made their way to Japan from China, alongside Buddhism and tea. According to historical accounts, yuba debuted in Japan at Enryakuji Temple.
Yuba originated in Japan, where it has been enjoyed for centuries as a traditional food. It is believed to have originated in Kyoto and Shiga Prefecture, where it has been produced and consumed since ancient times.
Today yuba is prominent in vegetarian and kaiseki cuisine in Kyoto Prefecture. Similarly, it is now one of the “meibutsu” – the local specialty – of the city of Nikko, a couple of hours’ drive north of Tokyo. Nikko’s World Heritage is home to some of the most astonishing temples in the country, home to many monks who follow vegetarian diets and have used yuba for centuries in their dishes. A fun fact is that the word “yuba” is pronounced the same, but written with a different combination of kanji, “湯葉”, in Kyoto and “湯波” mostly used in Nikko.
The manufacturing process is the same: In Kyoto, yuba is crafted by inserting a skewer into the end of the membrane and pulling it upward, resulting in a single large piece of yuba. In Nikko, yuba is formed by inserting a skewer into the center of the membrane and folding it in half. As a result, Kyoto yuba tends to be thinner, whereas Nikko yuba is thicker. Additionally, while yuba is typically enjoyed fresh or naturally dried, Nikko yuba is often fried in oil or consumed raw.
Where to Eat Yuba in Tokyo
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Uzukino Honten
At Uzukino, guests can enjoy a limited selection of meals featuring yunami and namafu (Japanese glutinous rice cakes), carefully crafted in the on-site workshop, available every weekend and on holidays.
The yunami offerings boast a range of flavors, from refreshing to more sweet and mellow options. Guests are encouraged to sample the freshly made yunami and discover their favorite.
The menu highlights dishes that showcase the unique qualities of each season. Visitors are invited to indulge in a culinary experience that celebrates the harmonious blend of seasonal ingredients, yunami, and namafu. The course menu is also incredibly convenient: grab a spot at Uzukino for 3,000 yen, but be careful because it needs to be booked by phone well in advance.
Where to Eat Yuba in Nikko
Matsubaya Yuba
Matsubaya Yuba in Nikko is an old-time favorite establishment for a true immersion into the local tofu and yuba cuisine. With two shops at different locations in Nikko, pick up a small “omiyage” for your friends and coworkers, or try some delicious yuba on the spot.
Where to Eat Yuba in Kyoto
Senmaruya Honten
Established in the Edo period, Senmaruya Honten stands as a revered yuba destination conveniently located near Karasuma and Shijo stations. Since 2017, the restaurant has been committed to highlighting the exquisite essence of yuba through its specialty dish, yuba nabe (hot pot), meticulously prepared with dried yuba.
In addition to the beloved yuba nabe, it is served in the setting of a historic merchant’s residence, Senmaruya offers a diverse selection of dried yuba products perfect for gifts. For those wishing to bring home a taste of tradition, we recommend exploring the variety of dried yuba assortments and yuba bowls available.
Yuba’s Culinary Heritage in Japan
For those looking to explore the world of yuba, it’s not merely an ingredient; it’s a cultural experience steeped in tradition and culinary artistry. Originating over a millennium ago in Japan, particularly in Kyoto and Shiga Prefecture, yuba has evolved into a delicacy celebrated for its versatility and nutritional benefits. In Nikko, where it’s a local specialty, monks have incorporated it into their vegetarian cuisine for centuries. Whether savoring the delicate flavors of Kyoto-style thin yuba or indulging in the heartier Nikko variation, yuba offers a journey through Japan’s rich culinary heritage. From Tokyo to Kyoto, there are plenty of opportunities to savor this exquisite delicacy and immerse oneself in Japanese culinary traditions.
More reads:
- Soybeans – The Most Versatile, Essential Ingredient in Japanese Cooking
- A Quick Guide to Different Types of Tofu
- Enjoying Japan With Dietary Restrictions and Food Allergies
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