Soy milk with thin yuba or tofu film
food

Yuba: Japan's most nutritious and versatile food skin

3 Comments
By Anisa Kazemi

It’s not a secret to anyone who knows me that I came to Japan for one reason and one reason only: tofu. But after some years, my love for it has expanded to “soybeans,” (which tofu is based on), because these miracle beans are somehow connected to most Japanese delicacies — including the versatile and nutritious tofu skin, known as yuba in Japan. 

What Is It?

Yuba is the byproduct of boiled soy-milk. Just like the natural process we have all observed with heated cow’s milk, as soy-milk boils, a film (yuba) forms on the surface of the milk as the cream and protein rise to the surface. While most people discard the icky skins from cow’s milk straight-away, the Japanese keep the yuba. They love it mainly due to its nutritional value: high in protein and iron with little cholesterol, and because of its delicate form and easily adaptable natural flavor which has them (and now me) eating it from breakfast to dessert.

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© Savvy Tokyo

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3 Comments
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I love yuba. But in Hokkaido and Okinawa you never see it, yet both places make excellent tofu.

1 ( +1 / -0 )

Isn't it an option on the Gusto morning menu along with natto and an "onsen" tamago?

0 ( +0 / -0 )

with little cholesterol

Yuba is not an animal-derived product. It has ZERO cholesterol. I love yuba too!

2 ( +2 / -0 )

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