Yuba appears as a signature dish in 1 Japan cities. See each city's local variant and where to eat it.
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