Yuba

Yuba is a Japanese food. It translates into "tofu skin." It was first invented by the Chinese. The recipe for yuba has made its way into Japan. It is soy milk that has been boiled, and then lumped together in a paper-like substance. Once in its paper, it is dried in the sun and then it is edible.

The true origin of yuba is unknown to this date. However, in 1695, its first recording was made in China. Yuba's recipe was featured in the Chinese documentation called __Pen-chao shih-chien__. It can be assumed that after the release of this document, its popularity grew. It eventually was translated and published into the Japanese market. Yuba was oraginally called doufu-lao. But when it came to Japan, yuba was decided to take doufu-lao. The Japanese name comes from "Yu," which can be translated to be "hot water," and "ba," which translates to "flat thing." Together, it accurately described the food.

Yuba is Nikko's specialty dish. In Nikko's past, the monks that lived in its shrines got all their protein from eating this delicacy. Today in Nikko, yuba is made into various forms for consumption, such as soups and even curries. Fresh yuba is recomended to been eaten with soy sauce and wasabi for a wonderful treat.