Kyoto cuisine is beautiful to look at, so beautiful you might forget to take the first bite. But what is that odd item in the middle that is neither fish nor fowl? That is yuba, or “tofu skin” which is actually skimmed off the top of tofu during the curdling process. The taste is pretty much the same as the tofu it was skimmed off of, which in the finest case can be rich and creamy. But the texture is far more firm, almost chewy. This wonderful quality of yuba allows it to “stand on it’s own” in the world of Japanese cuisine.