Medium1 hour
Where it comes from
In Kyoto, yuba is a celebrated ingredient, derived from soy milk and used in Buddhist vegetarian cuisine due to its subtle flavor and versatility.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Heat soy milk gently until a skin forms on the surface.
- 2
Carefully lift the yuba sheet from the soy milk.
- 3
Repeat the process to make multiple sheets.
- 4
Serve yuba with a dip of soy sauce and wasabi.
- 5
Optionally, sprinkle a pinch of salt for taste.
