What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (2024)

Update-date: Dec 12 2023

Author: SAVOR JAPAN

Categories:KyotoJapanese Cuisine

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (1)

Tofu skin, called yuba in Japanese, is a Kyoto specialty that is enjoying worldwide popularity owing to its high nutritional content. This article will introduce you to yuba, including its history, ingredients, recipe, and nutritional value, and recommend two Kyoto restaurants famous for their delicious yuba dishes!

See full listings of Japanese Cuisine restaurants found in and around Kyoto.

What Is Yuba?

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (2)

Yuba is the name for Japanese tofu skin, which is a Kyoto delicacy. Like tea, it's believed that it was introduced to Japan from China by a Zen monk in the 13th century. During the Kamakura Period (1185-1333), it was cherished by Buddhist monks in the Kyoto region as part of the vegetarian cuisine served at Zen temples, which was called shojin ryori. Yuba spread beyond temples over the Edo Period (1603-1868), and has since become a common ingredient in Japanese cooking. Yuba continues to be an integral part of shojin ryori and kaiseki ryori (traditional multi-course haute cuisine), and it is indispensable to Kyoto's food culture.

Recommended for Vegetarians! What Is Yuba Made From?

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (3)

The sole ingredients in yuba are soybeans and water. Despite its simplicity, yuba is packed with a remarkable balance of high-quality plant-based protein, vitamin B, minerals like calcium, potassium, and magnesium, and dietary fiber. As such, yuba is gaining attention among the health-conscious worldwide, particularly vegans and vegetarians.

How Is Yuba Made?

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (4)

Yuba is made by soaking soybeans in water overnight and then drying them in a colander to make them puff up. These soybeans are then ground together with water and cooked, with the resulting mash strained to separate the soy milk (liquid) from the okara (dregs). The soy milk is then thickened with low heat in rectangular pans, which creates a thin film of solidified protein on the surface where the milk touches the air. This film is gently pulled off and drained to make yuba.

The flavor and aroma of yuba change depending on when it is pulled from the pan. The first layer to be pulled off is considered the best quality.

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (5)

Owing to its light and simple flavor, yuba goes well with a variety of different foods, including sashimi, stews, salads, soups, and deep-fried dishes.

Yuba is particularly famous in Kyoto, thanks to its high-quality water. As yuba is made solely from soybeans and water, a steady supply of pristine water is essential. The Kyoto Basin is surrounded by grand mountains with an abundance of clean underground water, making it well-suited to producing yuba.

Recommended Restaurants in Kyoto to Enjoy Yuba Dishes

Yuba is a wonderfully nutritious food packed with the umami flavors of soybeans. Below are two recommended restaurants in Kyoto known for serving delicious yuba in a variety of dishes. As they are popular, be sure to make a reservation in advance.

Yuba Higashiyamayuuzu (Gion-shijo / Japanese)

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (6)

This restaurant is run by wholesale hotel and restaurant yuba supplier Kyo Miyama Yubayuuzu. Its yuba is produced in the nature-rich Miyama area of northern Kyoto Prefecture, and the entire process is kept in-house, including growing the soybeans.

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (7)

Yuba Higashiyamayuuzu serves seasonal and creative Western and Japanese dishes such as [Miyama Kyo Jidori] chicken, known for its firm texture and umami flavors; [Soy Milk Hotpot] with Kyoto vegetables; and [Dried Bean Curd Meal], which boasts soy sauce-marinated egg yolk from free-range chickens. The use of additive-free soybeans flaunts the rich flavor and aroma of yuba to the fullest extent.

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (8)

The restaurant has counter seats, tables, and private rooms, and is decorated in an elegant style befitting the iconic Higashiyama area of Kyoto, promising the perfect setting for a relaxing meal with someone special.

Yuba Higashiyamayuuzu

Open: [Fridays-Sundays] Lunch 11:00 pm - 3:00 pm (L.O. 2:00 pm) / Dinner 5:30 pm - 9:30 pm (L.O. 8:30 pm)
Closed: Monday, Tuesday, Wednesday, Thursday
Average price: [Dinner] 5,000 JPY / [Lunch] 2,000 JPY
Access: 7 minute walk from Gion Shijo station on the Keihan main line.
Address: 570-218 Gionmachiminamigawa, Higashiyama-ku, Kyoto, Kyoto Map
More Details Reservation

Kyo Yubadokoro Seike Nijojo Branch (Nijojo-mae / Japanese)

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (9)

Kyo Yubadokoro Seike Nijojo Branch is located a short walking distance from Nijo Castle, a World Heritage Site. The restaurant serves high-quality yuba made with 100% Japanese soybeans from the first layer that forms on the soymilk.

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (10)

The [Full Tofu Skin Course] allows diners to enjoy yuba in a variety of different ways, including indulging in umami-rich first-layer yuba, along with sashimi, vegetables grilled on a ceramic plate, and yuba soy milk pudding. You can also opt for a vegetarian course by letting the restaurant know when making a reservation.

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (11)

The restaurant has a serene atmosphere, great for dates or to treat a special guest. There are just nine seats at the counter, so be sure to make reservations and secure yourself a cozy and luxurious dinner.

Kyo Yubadokoro Seike Nijojo Branch

Open: [Monday, Wednesday-Sunday, National Holidays, Day before National Holidays] Lunch 11:30 am - 2:30 pm (L.O. 2:30 pm) [Thursday-Sunday,National Holidays, Day before National Holidays] Dinner 5:00 pm - 9:30 pm (L.O. 7:30 pm)
Closed: Tuesday
Average price: [Dinner] 10,000 JPY / [Lunch] 5,000 JPY
Access: 1 minute walk from Exit 3 of Subway Nijojo-mae Station. (Nearest bus stop: Nijojo-mae city bus stop)
Address: 233-4, Daimonjicho, Nakagyo-ku, Kyoto-shi, Kyoto Map
More Details Reservation

Now that you’ve been introduced to yuba, your appreciation for this healthy superfood has no doubt doubled! If you’re traveling to Kyoto, be sure to savor the wonderful flavors of yuba at one of the city’s many fantastic restaurants.

Disclaimer: All information is accurate at time of publication.

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What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto (2024)

FAQs

What Is Yuba? The History and Method Behind Japanese Tofu Skin, and Where to Try It in Kyoto? ›

Yuba is the name for Japanese tofu skin, which is a Kyoto delicacy. Like tea, it's believed that it was introduced to Japan from China by a Zen monk in the 13th century.

What is the history of tofu in Kyoto? ›

Tofu was first introduced to Japan from China via Buddhist monks, who believed that tofu was an important source of protein to replace meat and fish, as well as to keep themselves warm during winter. Kyoto historically has been home to many Buddhist temples, where yudofu was prepared and consumed by Buddhist monks.

What is Kyoto yuba? ›

Yuba is one of the foods made from soybeans. As soy milk boils, a film forms on the surface. The film is yuba. About 1200 years ago, yuba was brought from China. It is said that the first yuba in Japan was eaten in Kyoto and Shiga.

Where did yuba noodles originate? ›

Legend states this food came to Kyoto and Shiga in Japan about 1,200 years ago from China, and the word yuba is actually a Japanese phrase. This ingredient has a long history in Japanese culture and remains one of the items you find in sho-jin meals, which are the special foods given to holy men.

What is the history of tofu skin? ›

Origin: Tofu Skin, or Yuba, originated during the Han Dynasty and is made from the skin that forms on the surface of boiled soy milk. It is considered a delicacy in many parts of China. Uses: It can be used fresh or dried in stir-fries, soups, stews, or as wrappers in dim sum.

What is the historical background of tofu? ›

History. Tofu making was first recorded during the Chinese Han dynasty about 2000 years ago. Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan during the Nara period (710–794).

Why is tofu famous in Japan? ›

Said to originate in China, tofu came to Japan in the Nara period, brought back from China along with Buddhism by the Kentoushi (Japanese envoys to China). Highly prized for its nutritional value in Shojin (vegetarian) cuisine, tofu's popularity began to spread into the wider public by the Edo period.

What is the difference between yuba and tofu? ›

Tofu and yuba are soybean products, but they are made differently. Tofu is a by-product of coagulating soybean protein using a coagulant, such as nigari (にがり). Yuba is made by heat-coagulating without using a coagulant. It's the wrinkly layer that forms on the surface of soy milk.

What is Japanese yuba? ›

Japanese tofu skin known as yuba (湯葉) is a thin film that forms when heating up soy milk, and it's usually thinner than the Chinese version of tofu skin/sheet. This soft, undried tofu skin has to be used quickly or be refrigerated for a few days.

What is yuba used for? ›

Yuba's commonly used in dim sum as a wrap, rolled together and sliced to form a dense layered medallion, or in hot pot and stews. It's also a popular meat substitute; it can be densely packed together and cooked in a way that imitates chicken for vegetarian dishes.

Is tofu skin healthy? ›

Because tofu skin is made with soy milk, which is made with soy beans, it is a good source of protein, packing in around 50 grams of protein per 100 grams. Tofu skin is also a source of B vitamins, like vitamin B6 and folate, as well as magnesium and fiber. Plus, it's low in fat and sodium, too.

What is the origin of the word yuba? ›

In the Japanese word yuba, as presently written, the character yu means "hot water" and the ba means "leaf" or "flat thing." The etymology of the present term, however, is both obscure and complex, being intricately linked with the early history of the food itself.

What does yuba taste like? ›

Yuba is mild, chewy in texture, nutty in taste, and delicate but resilient at the same time.

Is tofu skin better than tofu? ›

Tofu skin is like a concentrated version of tofu—it's higher in protein with a rich soybean-y flavor and a comforting texture. A popular staple for over a thousand years in Buddhist cuisine, it's versatile enough to incorporate into any plant-based diet.

Is there a downside to eating tofu? ›

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body's ability to absorb nutrients from food ( 6 ).

How long does tofu skin last? ›

How to store fresh tofu skin (yuba) Method 1 – Dry the tofu skins completely and store them in an air-tight container. This is good for up 1 month so long there is no moisture. You may add a pack of moisture absorbents to the container as well.

What is tofu and its origin? ›

Tofu originated in Eastern Asia and is made from 'ta-fou' meaning 'great beans' or soybeans which were first discovered in China and are one of the oldest crops in the world. Although technically a legume, soybeans are known in China as one of the '5 sacred grains'.

What is the history of Ma Po tofu? ›

The origin of mapo tofu can be traced to 1862 during the Qing Dynasty (1644-1911) and to a couple surnamed Chen, who ran Chen Xingsheng Restaurant, a small eatery near Wanfu Bridge in north Chengdu.

What country is famous for stinky tofu? ›

Today, stinky tofu is still primarily a street food throughout Taiwan, where it's as synonymous with the country's outdoor night markets as beef noodle soup.

What is the history of Agedashi tofu? ›

History. Agedashi dōfu is an old and well-known dish. It was included in Japanese tofu cookbook entitled Tofu Hyakuchin (literally "One hundred tofu"), published in 1782, alongside other tofu dishes such as chilled tofu (hiyayakko) and simmered tofu (yudofu).

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