The Bounty of the Bean, Fresh or Dried: Delicious, Easy Ways to Enjoy Yuba
Yuba, the skin skimmed off of soy milk during the tōfu production process, is a delicious way to get all the best nutrition of the soybean.
Handy in a wide range of dishes, it can even be made at home. Building Blocks: The Basic Ingredients Behind Japan’s Flavors
Popular Ways to Eat Yuba
This is the most popular way to eat fresh yuba. Just like sashimi, it is eaten with condiments like soy sauce and wasabi.
- Dried yuba can be rehydrated and used, but when fresh, it has a smoother texture and richer flavor.
- For this rice bowl dish, yuba is simmered in dashi stock until thickened, or egg added as a thickener, and served on top of rice.
- The lightly flavored simmered yuba rolls, served atop soba noodles, have a firm texture.
Piping hot and melt-in-your-mouth, it is sure to warm you right through! This dish is a popular menu item in tourist areas where yuba is a specialty.
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Author's summary: Yuba is a delicious and nutritious food made from soy milk.