Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)

Have you heard about our favorite food – Yuba? We, Japanese people love it, which is called Tofu skin in English. Maybe you know something about Tofu, but what about its skin? Here, I’ll introduce 5 features and 5 recommended dishes of Yuba as a Japanese.



 

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)

 

1. What is Yuba made from?

Yuba is made from thick soymilk. When you heat some soymilk, you’ll see a thin film on the top – that is Yuba. It is very rich in nutrition such as protein and iron and has little cholesterol. Compared with Tofu- which is also known as healthy food, Yuba is more highly nutritious.

 

2. How to make Yuba?

First of all, soak soybeans in the water for more than 8-18 hours, depending on the condition such as temperature and humidity. After that, grind soybeans with a hand mill and heat it for a short time. Then, separate it into Okara, which is bean curd and soymilk by squeezing it. Finally, put the soymilk into a big pot and heat it. When you see a thin film on the top, raise it with hand or with a bamboo skewer and that is Yuba. It sounds like very easy, but you should be very careful about each process to make a good Yuba.

 

3. Nama (raw) Yuba and Kanso (dried) Yuba

After raising Yuba from soymilk, Nama (raw) Yuba will be packed right away while you should wait until it is dried to have Kanso (dried) Yuba. There is no difference in nutrition or the way of making it. But you’ll see Kanso Yuba more often in a supermarket since it can be preserved for a long time. You can keep Nama Yuba in a fridge for 4-5 days or in a freezer for 2-3 months. When you use Kanso Yuba, you should soak it in the water for 2-3 hours before cooking. No preparation is needed for Nama Yuba.

 

4. Kyo-Yuba and Nikko-Yuba

Kyoto and Nikko are two major cities which are famous for Yuba. Yuba in Nikko is originally from Kyoto and the way of making it is not very different, but Kyo-Yuba is thinner compared to Nikko-Yuba. Moreover, they use different kanji – in Kyoto, it’s 「湯葉」 while in Nikko, it’s「湯波」. Some of the famous Yuba restaurants are 「ゆばんざい こ豆や (Yubanzai Komame-ya)」「豆生庵 (Tousei-an)」and 「南禅寺 順正(Nanzen-ji Junsei)」in Kyoto and 「恵比寿家 (Ebisu-ya)」「ゆば亭 ますだや (Yuba-tei Masuda-ya)」and「レストセンター福助 (Rest center Fukusuke)」in Nikko. Try both Yuba and find out how different they are!

 

5. How to cook Yuba?

The most common way of cooking Yuba is put it in Japanese style soup/broth with some leaves. Although Yuba is mainly used for Japanese dishes such as hot pot, Nimono and even Sashimi, many people have been creating new ways to cook Yuba such as putting it in stew and pasta. Since Yuba has very subtle taste, it will be well matched with any kinds of food.

 

Now, you have some ideas about Yuba? It is very healthy Japanese food! Now, I would like to introduce 5 recommended meals using Yuba. You should try these when you visit Japan!!

6. Yuba-sashi

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)_yuba-sashi

Yuba-sashi means sashimi Yuba using Nama (raw) Yuba. I like to put it in soy sauce with Wasabi, but with Karashi (Japanese mustard) or ginger would be very good, too. Without cooking it, you can enjoy the subtle taste of Yuba.

 

7. Osuimono (Japanese style soup/broth)

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)_yuba osuimono

Osuimono with Yuba is often served with some kinds of leaves and sometimes seafood in it. My favorite is a soup with leaves and crab in it. Yuba and broth are very well matched!

 

8. Yuba Manju

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)_yuba manju

Manju is a kind of Japanese bun/cake often filled with red bean paste. Its skin is mainly made of flour, but this Yuba Manju contains a lot of Yuba in the skin. This product is originally made by a store calledさかえや (sakae-ya) and especially deep-fried Yuba Manju has been very popular and introduced by media a lot.

 

9. Nimono

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)_yuba nimono

Nimono is a traditional Japanese dish, which includes cooked and seasoned vegetables and meat/fish. Since Yuba has very subtle taste, you can enjoy great matching with other ingredients.

 

10. Deep-Fried Yuba

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)_Deep-fried-yuba

Some people just deep-fry Yuba as Tempura-which is another traditional Japanese food. But I recommend you to have seafood and vegetables wrapped with Yuba and deep-fried. Although it looks like dumplings, it’s much healthier and also gluten-free since it does not contain flour.

 

Conclusion

Yuba is very healthy and subtle-tasted food which makes it easier for people to try different kinds of meals. Furthermore, it would be easier to keep it if you buy dried-Yuba. When you come to Japan, try this wonderful food either in Nikko or in Kyoto. I hope you’ll enjoy it and bring back to your home country!!

 

Yuba! 5 Facts and 5 Fave dishes! (as told by a Japanese)

1. What is Yuba made from?
2. How to make Yuba?
3. Nama (raw) Yuba and Kanso (dried) Yuba
4. Kyo-Yuba and Nikko-Yuba
5. How to cook Yuba?
6. Yuba-sashi
7. Osuimono (Japanese style soup/broth)
8. Yuba Manju
9. Nimono
10. Deep-Fried Yuba