This yuba store was founded in 1790 in Nishiki Market. It has been operating for nine generations and is still producing Kyo-yuba (a Kyoto version of yuba) in the traditional way. Yuba is actually the crust of a soymilk that is prepared to a consistency specifically for making yuba. This soymilk is simmered until a thin layer of yuba (crust) forms on the surface; then, the yuba is scooped up and ready to be used as fresh yuba, which will be good for around three days. For dried yuba, the scooped up yuba is hung up and dried overnight, after which it will be good for around two months.
You might see yuba floating in your soup or placed on your sushi, which is how it’s often used. It’s rich in protein while being 100% vegan, and gluten, preservative, and additive-free. It doesn’t have a strong taste by itself and absorbs the tastes of other spices. You can boil it for 2-3 minutes and eat it with soy sauce and wasabi, add it to your miso soup, or deep-fry it. The store has many yuba products, but not all of them are vegan, so please ask.
One last thing worth mentioning is that the yuba in Kyoto is considered “the best yuba” in Japan (although it originates from Chiba prefecture). It’s said that where the water is good, the yuba is delicious.
8 Comments
עמנואלה
May 27, 2019 at 9:12 pmThank you for all the information, I hope I will use it some day…
bluevagabond
May 28, 2019 at 7:41 amI really hope you’ll get the chance !
Yasmin
May 29, 2019 at 1:56 amLove this post! Hope I get to visit there someday, especially the honey shop 😄
bluevagabond
May 29, 2019 at 7:35 amI really hope you’ll get to visit Kyoto soon.
It’s just a beautiful city (:
Terence Krista
November 9, 2019 at 4:41 amOn my way to Kyoto in a few weeks. Love your food recommendations. Looking forward to Hale. Wonderful blog.
bluevagabond
November 9, 2019 at 8:05 amSOOOOOO happy to hear that!
Hope you’ll enjoy this wonderful city 🙂
miriam
January 21, 2020 at 8:10 pmthanks a lot !!!!
bluevagabond
January 21, 2020 at 9:46 pmSo happy to help 🙂