Nikko Yuba

Yuba, also known as tofu skin, is a Nikko speciality made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as "yuba".

We had yuba in our meals in Nikko... We had raw yuba, boiled yuba, fried yuba and tempura yuba. Each type of yuba tasted different - fresh, springy and light tasting.

1st Nikko meal a resthouse near Chuzenji temple - Yuba set meal (1575 yen)
Top left is raw yuba in ponzu sauce, yuba tasted soft, milky and almost melted in my mouth. Top is assorted vege tempura, the yuba here was light and crunchy. Tempura was not oily and remained crunchy even when soaked in the udon soup. Left is fried yuba in udon with white fungus. Yuba was rolled into a tube of many layers and lightly fried. It absorbed the soup very well and was very soft when bitten into. Yummy!


Lunch near Tobu-Nikko Station before leaving. Yuba udon (950 yen). Similarly yuba in udon but the soup base was different, a lighter tasting soup with vege. Yuba appeared to be hand rolled , and the folds of the yuba skin can be seen quite clearly, yuba also tasted lighter than the previous udon i had.
We also had yuba for dinner at the pension that we stayed. Need another post for all the dishes we had in the sumptuous dinner.