Nama Yuba (Fresh Soy Milk Skin)

Nama Yuba (Fresh Soy Milk Skin) introduction

Nama Yuba (生湯葉, fresh soy milk skin) is made by boiling and crushing soybeans to produce soy milk, then simmering the soy milk to create a delicate film on its surface. This unique specialty of Minobu Town has an origin tied to a thoughtful act by Nichiren Shonin's disciples, who started making it to support their master’s health after entering Minobuyama. Rich in plant-based protein and fats from soybeans, Nama Yuba remains a vital component of traditional Japanese Buddhist vegetarian cuisine (shojin ryori). Available year-round, it comes in various thicknesses and textures to suit diverse tastes. Recognized as one of the 47 representative dishes of Yamanashi Prefecture's cherished local cuisine, "Yamanashi's Food," Nama Yuba has been preserved and promoted through initiatives like specialty shops and manufacturing facilities in Minobu Town, such as Minobu Yuba no Sato. These establishments also engage in product development and online sales, bringing this traditional delicacy to a wider audience.

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Other information

• NameNama Yuba (Fresh Soy Milk Skin)
• Area Yamanashi
• Kind of food Local cuisine

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