Yuba — Soy Milk Skin and Kyoto Speciality
Kyoto, Japan — Nanzenji temple tradition from 8th century; Nikko, Tochigi as parallel centre
Yuba (tofu skin, soy milk film) is created when soymilk is gently heated — the proteins and fats at the surface form a delicate film that is lifted off with a bamboo skewer or chopstick and served fresh (nama-yuba) or dried (koshi-yuba). It is a Kyoto and Nikko speciality profoundly linked to shojin ryori (Buddhist vegetarian cuisine) — the monks of Nanzenji temple in Kyoto have been producing yuba since the 8th century. Nama-yuba (fresh film, lifted immediately) is silky, creamy, and intensely flavoured with fresh soy sweetness — eaten immediately with soy sauce and wasabi, it is one of Japan's most delicate delicacies. Dried yuba (koshi-yuba, made by lifting many layers into a roll and drying) rehydrates into a chewy, meat-like ingredient used in simmered dishes. Kyoto's Nakamuraro and Okitanone restaurants serve full-course yuba kaiseki meals. Nikko yuba (from Tochigi Prefecture, where mountain water creates particularly sweet soymilk) is the rival tradition.