What is Yuba?

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Have you ever heard of yuba before? Well, if you’re familiar with tofu, you’re not far off.

Guess what yuba is made of? Soybeans of course. For some strange reason I think everything in Japan has just a little bit of soybean in it. How can I explain yuba? Well, I’m no expert on the subject or anything, but yuba is kind of like a by-product of the tofu making process.

Please check out the post I did on tofu a while back. In that post I put up a video of the tofu-making process that I saw on YouTube. I thought it was really well done and gave me a really clear picture of exactly how tofu is made. Sorry, back to yuba.

How is Yuba made?

Yuba is comes from boiled soymilk. The residue or skin that accumulates as the soymilk boils is skimmed off, and dried…and there you have it…yuba?

What’s Yuba’s texture like?

Yuba is a bit chewier than its tofu counterpart.
Yuba is soft and kind of wrinkly, as it’s a residue that’s skimmed off in the tofu process.

How Does Yuba Taste?

From the looks of it, yuba doesn’t seem like it would taste like much, and I guess you’re kind of right. Just as tofu doesn’t have much of a flavor, neither does yuba. But throw a little soy sauce on that bad boy, or add it to soup or nabe, and you’re in business!!

I like yuba, I think it’s really tasty, but to each is own . If you haven’t please give it a try, you might like it.

I honestly don’t know if you can find yuba all over Japan, but there are definitely places where it’s a very famous delicacy. The first place I tried Yuba was in Kyoto, and I rather enjoyed it. The second place was in Nikko. In Kyoto I just had fresh yuba by itself, but in Nikko, I had yuba soba for the very first time. THAT STUFF WAS SUPERB!! It was a slightly cool day, and this hearty bowl of soba/yuba soup really hit the spot. I don’t remember the name of the restaurant unfortunately…ugh!

The smaller dish on the left is fresh yuba, and the piping hot bowl next to it is yuba soba. That soup was INCREDIBLE! You have to try it if you have the chance.

Yuba’s not for everybody, just like tofu isn’t for everybody. The odds are if you enjoy tofu, you’ll like yuba, too. Have any of you tried yuba before? On a scale of Incredibly good to yuck, what did you think?

See you next time,

p.s.-Seeing as how the process, in theory seems so simple, I’m thinking of trying to make yuba myself.

p.p.s- I found this short video of yuba being made in Kyoto. It will give you a clearer idea of what it is if you’ve never seen it before.

Donald Ash
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  • dochimichi1

    Have you ever tried to cook with it?
    Tried it deep-fried once, and it didn’t work very well. When I bought it I thought there will be tons of recipies online, but couldn’t find much. If you had a pack of yuba sheets, would would you do with them? Because I don’t think I’ll get to experience that Nikko yuba soba any time soon, and I’m curious (-:

    • Donald Ash

      Hi dochimichi. I haven’t tried cooking with it before, but I’d like to. I’ve never tried deep fried yuba, but I could see how you might want to try making it. It’s the contrast of the crispy and soft, kinda like an onion ring. Hmm, what would I do with a pack of yuba sheets? That’s an awesome question. Being that my experience cooking with yuba is limited, I would probably add a little soy sauce and just go for it. But I now you’ve got me thinking about recipes. Any readers out there got any cool yuba recipes?

      Thanks for posting.

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