The Bounty of the Bean: 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.
It can be used in a wide range of dishes and can even be made at home. Fresh yuba is often eaten with condiments like soy sauce and wasabi, similar to sashimi.
Preparation Methods
- Simmered in dashi stock until thickened, often with egg added as a thickener, and served on top of rice.
- Used to make lightly flavored simmered yuba rolls, served atop soba noodles, with a firm texture.
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Dried yuba can be rehydrated and used, but when fresh, it has a smoother texture and richer flavor.
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