YUBA

Tofu is a diet staple in Japan, and there are many different kinds. Yesterday my friend Sachiko handed me a packet of yuba and said "please enjoy". I did ! 



When tofu is made the soy milk is heated and a 'skin' forms on the surface, just like with hot milk, but more delicate. the skin is carefully lifted from the surface and stacked in layers. This is yuba. I admit, when I was first told about yuba I didn't think it sounded appealing... but these days I'm a confirmed fan.

So what's it like? Well, the texture is like very creamy scrambled egg (just the way I like it!) And the flavour is of course like soft tofu. It can be eaten warm or chilled and is served with tsuyu (a dip made of soy sauce and clear stock.) I'm not sure whether you are suposed to tip the tsuyu over ithe yuba, or dip pieces of yuba into the tsuyu. Both ways worked.

Thank you Sachiko! It was delicious!