Yuba from Kyoto

The best way I know how to describe yuba is to ask if you've ever noticed the thin layer that forms on the surface of hot milk. If you were to scoop up that thin membrane with a long stick and hung it to dry, that would be yuba, except that instead of cow's milk, it would be from hot soymilk. I have a cousin who is on a mission, of sorts, to challenge me with esoteric Japanese foods, and here, I've received a package of dried yuba from the venerable Kyoto establishment "Yubakichi," in business since 1790, singularly focused on making and selling yuba. yubakichi.jp

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