yuba the Japanese name for a delicacy consisting of the thin skin which forms on the surface of soy milk when it is heated in preparation for making tofu. These ‘skins’ are lifted off as they form, in a procedure which has been described in detail by Yan-Kit So (1992) after witnessing it being done on an artisanal scale at Hong Kong. When the skins have dried, they may be used, after being softened by tepid water or stock, as they are, or as wrappers or in clear soups. Their popularity is greatest in China and Taiwan, but the product is well known in Japan, where it is a speciality of Kyoto. Hosking (1996) observes that it is ‘highly nutritious, being the richest source of protein known (over 52 per cent). It is also high in natural sugars (12 per cent) and polyunsaturated fats (24 per cent) and therefore very high in energy.’
