Made in Nishiki Ichiba,
Originating in China, Yuba was brought to Japan in ancient times along with the teachings of Buddhism. Kyoto has historically been home to many Buddhist temples, where “Shojin Ryouri” (a vegetarian diet for the monks) was developed. Yuba became one of the essential protein-providing foods in this diet. It is still enjoyed by many people today, being integrated also into Kyoto’s traditional and regional cooking. Made only from soybeans and water, it is healthy, delicate in taste and very rich in protein. The water and climate of Kyoto are ideal for making Kyo-Yuba, meaning Yuba of Kyoto, and it is set apart to be of the highest quality from any other Yuba made elsewhere in Japan.
To prepare dried Yuba for cooking, simply soak them in water to rehydrate, then drain.
All of the Yuba at Yubakichi is made exclusively in the factory directly annexed at the back of the store location in Nishiki Market, Kyoto.
*Also sometimes called soy pulp, “Okara” can also be used for various dishes. Traditionally the Japanese have cooked it in broth with vegetables and called the dish itself “Okara”. Other fun ways to use “Okara” include baking to make healthier cookies or grilling for nutritious vegetarian burgers, etc.