Tofu & Soy Products
Yuba
湯葉
Japan
Yuba, the skin lifted from simmering soy milk and eaten fresh or dried, is a named Kyoto and Nikko delicacy with dedicated producers and temple-cuisine standing.
Original eatfuls sticker artwork
What it is
A closer look at Yuba.
Yuba, the skin lifted from simmering soy milk and eaten fresh or dried, is a named Kyoto and Nikko delicacy with dedicated producers and temple-cuisine standing.
What to look for
Know it when you find it.
Look for Yuba at a local restaurant, market stall, or traditional table; check the freshness, ripeness, texture, and local variety.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Yuba.
Japan
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Fried tofu pouch stuffed with glass noodles, sealed with fish paste, steamed and served under a sweet chilli sauce.
Japan
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China
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Daxi Dried Tofu
大溪豆乾
A Daxi regional specialty of firm tofu fried and braised in a sweet soy-based sauce, then dried into a chewy, savoury snack, a Taoyuan specialty since the 1920s.
China
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豆腐
Soy milk set with a coagulant and pressed to varying firmness, from silken custard to dense blocks for frying and smoking.
Japan
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がんもどき
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China
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家常豆腐
Firm tofu slabs pan-fried until skinned, then braised with pork slivers, wood ear, green pepper and bean paste.
Japan
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冷奴
Chilled silken tofu topped with soy sauce, scallions, ginger, and katsuobushi, a summer side dish.