Japanese food

Last update September 11, 2025

Japanese Food - Yuba -



  

Yuba

Soy Milk Skin

Featuring a silky, smooth appearance, I can boldly pronounce that Yuba has a taste of modest elegance. It’s a famous local product of Kyoto, Shiga, and Nikko (Tochigi Prefecture), and one of the essential items for preparing Shōjin Ryōri (a vegetarian diet for Buddhist ceremonies). Made of a thin sheet formed on the surface of boiled Tōnyu (soy milk), there are raw and dried types. Hardly becoming the main dish, but it does add a gorgeous touch to a Kaiseki (traditional multi-course meal), for instance. Other than being cooked as Nimono, it’s eaten like Sashimi with Wasabi Jōyu, or added in soup such as Suimono and Miso Shiru.

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Yuba served as Sashimi. 		japanese-food-yuba-nimono
Yuba Nimono of Shōjin Ryōri. 		japanese-food-yuba-nimono
Yuba of placed in a Soba soup.
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Yuba served as Sashimi.

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Yuba Nimono of Shōjin Ryōri.

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Yuba of placed in a Soba soup.