In Kyoto, a tradition at the heart of gastronomy

In Japan, the Ancients reserved it initially for the nobles and religious orders, then as offerings in Buddhist temples...

Yuba has been charming Kyoto for more than three centuries! Yuba arrived in Japan during the Kamakura period (12th to 14th centuries). The Ancients reserved it initially for the nobles and religious orders, then as offerings in Buddhist temples... Since 1885, Yubasho Yuba from Kyoto, has made its way, little by little, into Japanese cuisine, offering an exceptional flavour to everyday food ! In Kyoto, the cultural and political capital of Japan, yuba is becoming, little by little, an essential part of special occasions and, little by little, its reputation is growing. This is why we say that Kyoto yuba is the best.

Yuba starts from soya
When soya milk is heated, a skin – or cream – forms on the surface : it's the famous yuba. Produced by Yubasho, the pleasure of the flavour is absolute and its protein and vitamin richness give it unique nutritional and dietary qualities.

Dehydrated yuba :
This is dried yuba. To rehydrate it just soak it in water until it is soft and you have a supple, creamy texture. Yuba will then have the same taste as the fresh product. You can eat it like that or with whatever you want or put it with your vegetables, stew or soup.

Our natural yuba has a special soya taste because there is nothing else added. In this way you can experience the real soya taste, the umami, and its creamy texture.

Yuba is also interesting nutritionally. It is very rich in proteins and vitamins. It is also appreciated for its proven dietary qualities.

How to taste it

Rehydrated or not, plunging the yuba into a stock for hot vegetable stew at the moment of serving is delicious. It can also be fried dehydrated (succulent snack, aperitif) or rehydrated (like a hot or cold fritter).
Dried yuba is traditionally rehydrated in warm water. It is then gently removed from the water and placed on a level board. Then it is rolled round mouth-size pieces of cooked meat, fish, vegetables. These covered pieces of meat are then plunged into a cooking stock (soup, stew, white meat stock or pot au feu ) for a few minutes to have a deliciously hot meal.

Without rehydrating and crumbled it will surprise you in chocolate cream and ganaches, by adding an unparalleled crunchiness.