It’s not a secret to anyone who knows me that I came to Japan for one reason and one reason only: tofu. But after some years, my love for it has expanded to “soybeans” (which tofu is made of) because these miracle beans are somehow connected to most Japanese delicacies—including the versatile and nutritious tofu skin, known as yuba in Japan.
What Is Yuba?
Soy milk with thin tofu film. Image: iStock: Ayakochun
Yuba is the byproduct of boiled soy milk. Just like the natural process we have all observed with heated cow’s milk, as soy milk boils a film forms on the surface of the milk as the cream and protein rise to the surface. While most people usually discard these icky skins, the Japanese call it yuba and eat it. They love it mainly due to its nutritional value: high in protein and iron with little cholesterol, and because of its delicate form and easily adaptable natural flavor which has them (and now me) eating it from breakfast to dessert.
There is no place to deny it; yuba is not even slightly attractive if eaten on its own. In fact, its name supposedly comes from the Japanese word uba (old woman) because of its wrinkled-skin-like appearance! But, as we’ve learned with other unattractive Japanese favorites (oyster, octopus, goya and the like), it’s essentially the taste that’s important. However, similar to soy milk, tofu and okara, it does not actually have much flavor. What it does have is versatility. And it’s also a delicacy—in the amount of time one pound of yuba is created, 100 pounds of tofu can be made.
How To Eat It
The production process Image: iStock: snvv
Yuba typically comes in three ways: fresh, dried and frozen. When it’s fresh, it’s called nama-yuba. You can easily prepare nama-yuba at home by boiling creamy soy milk in a pot until it eventually forms a rich, fatty layer over the top. Next, scoop it up by hand once it’s cooled or with a bamboo skewer, then hang it to air dry.
Nama-yuba can be eaten fresh like sashimi on its own or with a little soy sauce, wasabi and ginger. You can also try marinating it and adding it to salads or stir-fries or into wraps or sandwiches — the culinary possibilities are limitless. Nama-yuba can also be crisped, turned into gluten-free and low-carb “noodles,” and substituted as a protein-rich dumpling and/or spring roll wrap.
Kanso (dried)-yuba is readily available in Japanese supermarkets. Because it crumbles easily, it is best utilized when added to soups and hot pots (this is easy — literally add it in!).
Frozen yuba has a slightly rubbery texture. When thawed and moistened, it becomes soft and pliable, like nama-yuba.
Recipe: Simple Yuba & Broccoli Stir-Fry
Image: iStock: Donte Tatum
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