yuba; tofu skin; dried beancurd
A traditional Japanese food made from the skin that forms on the surface of heated soy milk. Used in various dishes, both fresh and dried.
Yuba is often used in Buddhist vegetarian cuisine.
Rehydrate dried yuba in water, then add it to the simmered dish.
Standard kanji spelling for yuba.
Kana spelling is common in everyday writing, especially in menus or recipes.
Rarely used kanji form.
Rarely used kanji form.
Rarely used kanji form.
The word 湯葉 (yuba) literally means 'hot water leaf', referring to the thin, leaf-like sheets that form on the surface of heated soy milk. The exact historical derivation is uncertain.