Yuba
Tofu skin or yuba is a wonderful Japanese product created while the soymilk or soybeans are simmering over low heat. During this process, a thick creamy layer is formed on top of the liquid. The luscious upper skin is collected and dried, which results in the final product, a sheet of sweet and nutty yuba.
Technically, yubu is not real tofu, but because of its taste, it is often referred to as such. It can come in two forms, dry and fresh. The dry variety should be quickly submerged in water before it is used, but it can also be added to soups and broths to regain its elasticity.
The origins of yuba are traced to the 16th century, and the evidence of its existence can be found in both Japan and China, where they emerged at approximately the same time. Because of this, it is hard to claim which country is the actual birthplace of yuba, but today it is traditionally associated with Japan. Read more
Next to its exquisite taste, yuba is praised for its simplicity and versatility. The best quality yuba is usually accompanied by a simple soy sauce, but it also commonly added and incorporated into numerous dishes. It can be used as a wrapper in dishes similar to spring rolls and sushi, or layered and shaped into differing forms which are consequently fried or grilled, creating a crispy exterior with chewy insides.
It is also commonly added to soups and curry dishes, or simply eaten with warm milk. Even though it is easily prepared at home, yuba is often sold in Japanese supermarkets. However, the homemade variety, made with only the best ingredients, is believed to be an exquisite creation and an authentic Japanese treat.
