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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

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

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.

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 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.

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'.

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.

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.

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).