yuba
It is a very good ingredient. It looks beautiful too.
About yuba
Yuba is a traditional ingredient in Nikko, and it seems that it already existed in the Nara period. When you use kanji, it is written as “yuba”, and the notation is different from “Yuba” in Kyoto. When you cook soy milk by boiling soybeans, the thin film on the surface becomes yuba. Therefore, you need a large amount of soybeans to make yuba. There are various yuba dishes such as agemaki yunami and tsukudani yunami deep-fried in oil. In Nikko, you can enjoy a variety of yuba at restaurants and inns.
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