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Simmered Deep-fried Yuba Roll ｜ Our Regional Cuisines

  • Tochigi Prefecture

    Simmered Deep-fried Yuba Roll

Simmered Deep-fried Yuba Roll

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  • Main lore areas

    Nikko City

  • Main ingredients used

    Deep-fried Yuba Roll

  • History/origin/related events

    "Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling up and deep frying yuba, seasoning it, and simmering it.
    It is said that "Yuba" was introduced as an ingredient in vegetarian cuisine by Buddhist monks returning from study in Tang Dynasty China, and spread throughout the country. “Shugenja", who abstained from eating meat, had a long-standing custom of eating "Yuba", which is thought to have spread to the general population. It is generally written “湯葉(meanings hot water leaf)," but in Nikko, it is written “湯波(meanings hot water wave)". "Nikko Yuba" is made by using a metal skewer and scooping the “Yuba" into the center of the thin skin, which is thick and voluminous with a wavy surface. "Deep-fried Yuba Rolled" is a type of dried "Yuba" that is made by rolling up a layer of raw “Yuba" into a stick shape, cutting it into round slices, and deep frying it in oil.

  • Opportunities and times of eating habits

    "Yuba" has a long history in Nikko and is used in the offerings made at the spring and fall festivals of "Nikko Toshogu Shrine". "Fried Yuba" is a representative dish of "Nikko Yuba", which is seasoned lightly and simmered, or served in a hot pot in the wintertime. It is also an indispensable dish for New Year's osechi and celebratory occasions. "Simmered Deep-fried Yuba Roll" is also served all year round as a mother's favorite, with each family adding their own unique seasoning

  • How to eat

    Before boiling "Yuba", it should be dipped in water to start boiling. In this case, aluminum foil may be substituted for the lid used when simmering. A wooden spoon inserted into the lid will prevent the "Yuba" from falling apart. The key to "Simmered Deep-fried Yuba Roll" is to use light soy sauce so that you can drink all the juice, and to use a light flavor with just the right amount of sweetness. Simmer it the day before serving to allow the flavors to soak in.
    It can also be used in nabe dishes after the oil is removed.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Even today, it is made by every household throughout the year, is an essential part of New Year's osechi dishes, and has been passed down through generations as an event food for celebrations and gatherings.
    The Nikko City Tourist Association introduces the "Nikko Yuba" factory tour and “Yuba" making experience as a representative specialty of Nikko.

RECIPE

Ingredients (10 picies)

  • Deep-fried Yuba Roll 10 pieces
  • Dashi (=Japanese soup stock) 300ml
  • [Seasoning] soy sauce 1／2 tbsp.
  • [Seasoning] Mirin(=sweet rice wine) 3 tbsp.
  • [Seasoning] Sugar 3 tbsp.
  • Spinach or other green vegetables as needed

How to cook

  • 1. Place deep-fried Yuba Roll in a pot of boiling water, cover with a drop-lid, and simmer over low heat for 10 to 15 minutes. Remove the pot from the heat, pour water gently over the drop-lid and press down with the lid to drain off the boiling water. Drain excess water in a colander.

  • 2. Put the broth and seasonings in a separate pot. Put the yuba into the pot, cover with a drop-lid and simmer over low heat for about 20 minutes, then turn off the heat and let the flavors infuse.

  • 3. Garnish with boiled spinach, komatsuna, or other green vegetables for color.

provider : Kumiko Takahashi

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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