Nikko yuba
日光湯波Ingredient
Nikko yuba suits food lovers and vegetarians who want the town's signature ingredient, and its mild taste needs a quiet palate.
Where to eat Nikko yuba
- Nikko Yuba Seizo factory shopNikko
The maker runs factory tours with a chance to lift your own sheet on Tuesdays and Saturdays by booking.
Yuba is the skin that forms on soy milk as it heats. Kyoto writes it 湯葉 and lifts a single sheet, while Nikko writes 湯波 and lifts the skin folded double so a little soy milk stays inside. The Nikko maker says that is the difference you taste.
Yuba has long fed monks in temple cooking, and the Nikko maker says it offers yuba at Toshogu. Fresh yuba wants only wasabi and soy or ponzu, and some Kinugawa inns serve it at breakfast.
Quick answers about Nikko yubaよくある質問
How do you order Nikko yuba?
Try fresh yuba first with wasabi and soy or ponzu, then look for it simmered in broth or rolled and fried on a set lunch.
When is Nikko yuba in season?
Nikko yuba: All year.