Yuba was introduced to Japanduring the Kamakuraera (12th - 14th century). The Ancients first reserved it for nobles and religious leaders, then for offerings at Buddhist temples... Since 1885, yuba from the house of Yubasho, atKyoto, bit by bit entered Japanese cuisine, offering an exceptional flavour to everyday dishes! At Kyoto, the cultural and political capital of Japan, yuba gradually became indispensable for special meals and its reputation gradually grew. Which is why Kyoto yuba is said to be the best.
Our yuba is dehydrated:
it’s a dried yuba. To rehydrate it, soak it in water until it softens and has a supple and creamy texture. Yuba prepared this way has the same taste as the fresh product. You can eat it as it is with your choice of accompaniment or place it directly into a pot of vegetables, stew or soup.
Our natural yuba has a very special soy flavour, as we add nothing else. Thus you get the genuine soy taste, umami, and its smooth texture.
Yuba is also very interesting in terms of nutrition. It is very rich in proteins and vitamins. It is much appreciated for its recognized dietetic properties.
Rehydrated yuba, eaten cold, is very fresh and light. Plain or with a dash of soy sauce, it combines well with green or mixed salads, maki, sushi, raw vegetables... Rehydrated yuba, plunged into the bouillon of a pot of hot vegetables when serving is succulent. It can also be fried dehydrated (succulent aperitif snack) or rehydrated (like a fritter, eaten hot or cold). Dried yuba is traditionally rehydrated in warm water. It is then carefully removed from the water and placed on a flat board. Then, it is rolled around mouthfuls of meats, fish or cooked vegetables. The covered mouthfuls are then plunged into the cooking bouillon (soup, boiled beef, blanquette bouillon or pot-au-feu) for a few minutes and are delicious eaten hot.
Non-rehydrated, it surprises in chocolate creams and cream fillings, adding a crunchiness unlike any other.