Japan is a tofu paradise. There are more tofu varieties than one can count. The tofu lane in Japanese supermarkets is about as long as the chocolate lane in Switzerland or the pasta lane in Italy.
So out of those tofu varieties I have sampled, Yuba is one of my favorites. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or Yuba. Love it!
Today we visit Nikko, a historically important place in the north of Tokyo which also happens to be a Yuba paradise. And within that paradise, there is a small unorthodox restaurant celebrating a modern approach to Yuba. That place is called Nikko Yuba Zen. What a pleasure.