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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.