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Yuba is a signature dish of Japan; we have verified places to eat it in Kyoto. Tofu skin lifted from boiling soymilk, served as sashimi, rolled in dashi or wrapped around vegetables. Start with where to eat Yuba in Kyoto.
Yuba · Kyoto
Tofu skin lifted from boiling soymilk, served as sashimi, rolled in dashi or wrapped around vegetables. A Kyoto Higashiyama specialty since the 1600s.
Yuba arrived in Kyoto from Song China in the 12th century with the same Buddhist monks who introduced matcha and shojin-ryori. The Higashiyama tofu houses around Nanzen-ji codified yuba-making, lifting the surface skin off heated soymilk one sheet at a time. The dish anchors every shojin-ryori menu in the city; fresh yuba sashimi (eaten with soy and a touch of wasabi) and yuba rolls in dashi are the two canonical preparations. Sohonke Yudofu Okutan has served yuba since 1635.
Where to eat in Kyoto:
- Nanzenji Junsei
- Toseian
- Tousuiro Kiyamachi
- Shigetsu
- Fuka Nishiki
Where to eat Yuba in Kyoto: the editor picks
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