Yuba (Kyo-Yuba) of Yubakichi

Made in Nishiki Ichiba, Kyoto, Japan ~Since 1790~

Yuba is…
- vegetarian (vegan)
- dairy-free
- gluten-free
- preservative-free, additive-free
- protein-rich (over 50%)

Storage instructions:
Fresh Yuba – scooped up right from the pan, then cooled.
To be refrigerated; consume within 3 days.

Dried Yuba – dried for preservation, made into different shapes and sizes.
Store in a cool, dry place, for up to 2 months.

Cooking suggestions:
To prepare dried Yuba for cooking, simply soak them in water to rehydrate, then drain.

In soups: In miso soup, or use it as a gluten-free noodle substitute for chicken noodle soup, or in any of your favorite soup.

Hot pot: Try them in Japanese or Chinese hot pot dishes.

Deep-fried: Use dried Yuba without rehydrating, frying them in oil until crispy.

In Sukiyaki/Shabu Shabu: Yuba goes well with meat and fish, too.

Sashimi/Sushi: Fresh Yuba can be enjoyed without being cooked. Try dipping them in soy sauce with wasabi, balsamic vinaigrette or olive oil. Yuba can also be a great ingredient for making vegetarian Sushi.

What is Yuba?
Originating in China, Yuba was brought to Japan in ancient times along with the teachings of Buddhism. Kyoto has historically been home to many Buddhist temples, where “Shojin Ryouri” (a vegetarian diet for the monks) was developed. Yuba became one of the essential protein-providing foods in this diet. It is still enjoyed by many people today, being integrated also into Kyoto’s traditional and regional cooking. Made only from soybeans and water, it is healthy, delicate in taste and very rich in protein. The water and climate of Kyoto are ideal for making Kyo-Yuba, meaning Yuba of Kyoto, and it is set apart to be of the highest quality from any other Yuba made elsewhere in Japan.

How is Yuba made?
All of the Yuba at Yubakichi is made exclusively in the factory directly annexed at the back of the store location in Nishiki Market, Kyoto. We use only the selected and highest quality soybeans grown in Japan. The beans are soaked overnight in Kyoto’s famous underground water drawn right at the source. The next day they are ground and boiled until soymilk and bean curd* can be separated. (*This is “Okara”*, tasty by-product of Yuba making process). Soymilk is then poured into a large flat pan, to be simmered under a pressurized steam-heating system. As a thin layer of Yuba forms on top, it is scooped up and ready to be used as fresh Yuba. For dried Yuba, the scooped up fresh Yuba is hung to dry overnight, then cut and rolled into different shapes. The taste of Yuba gets sweeter and bolder as the soymilk gets used up for layers of Yuba. Please try them all to taste the subtle differences in each batch of our Kyo-Yuba!

*Also sometimes called soy pulp, “Okara” can also be used for various dishes. Traditionally the Japanese have cooked it in broth with vegetables and called the dish itself “Okara”. Other fun ways to use “Okara” include baking to make healthier cookies or grilling for nutritious vegetarian burgers, etc.







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