Description
The thin film that forms on heated soy milk, lifted off by hand. A key protein in shojin cooking; Kyoto writes it 湯葉, Nikko 湯波.
湯葉
ゆば
yuba
Yuba (tofu skin)
- All year round
Did you know?
In Kyoto it is lifted sheet by sheet, so each workshop makes only a little per day.
Famous produce
- Kyoto yuba
- Nikko yuba (Tochigi)
In the kitchen
- sashimi yuba
- yuba-maki
- suimono
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
485 kcal
- Protein 40%
- Fat 57%
- Carbohydrate 3%
| Energy | 485 kcal |
|---|---|
| Water | 6.9 g |
| Protein | 50.4 g |
| Fat | 32.1 g |
| Carbohydrate | 7.2 g |
| Dietary fibre | 3 g |
| Salt equivalent | 0 g |
| Sodium | 12 mg |
|---|---|
| Potassium | 840 mg |
| Calcium | 210 mg |
| Magnesium | 220 mg |
| Iron | 8.3 mg |
| Zinc | 4.9 mg |
| Iodine | 3 µg |
| Vitamin A (RAE) | 1 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 2.4 mg |
| Vitamin K | 55 µg |
| Vitamin B1 | 0.35 mg |
| Vitamin B2 | 0.12 mg |
| Vitamin B12 | 0 µg |
| Folate | 38 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 04060 · Tr = trace · — = no data
