Yuba is a soybean-based food. Soy milk is made and it is boiled,
the thin film made on the surface is pulled up. That thin film is
called Nama-yuba, and dried thin film is called Hoshi-yuba. There
is no big difference between the Nama-yuba and the Hoshi-yuba in
terms of recipe. However, Yuba in Kyoto is relatively flat, while
Nikko Yuba is round and fat. Chinese character of Nikko Yuba is
different from Kyoto Yuba.
Nikko Yuba has a long history. Many ascetics came
to Nikko, as Buddhist training became popular around Rinnoji Temple.
Vegetable dishes were served to the ascetics. Therefore, protein
was absorbed through the soybean-based food. Also, the ascetics
liked portable, preservable and nutritious food in order to travel
around the mountainous area. The ascetics used the soybean-based
foods such as soybean flour and Yuba.
The origin of Yuba was introduced from the urban,
and it had been handed down as a food for priests. Yuba came to
be eaten by general public after the Meiji period.