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Nama-Yuba (Raw Tofu Skin) ｜ Our Regional Cuisines

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  • Yamanashi Prefecture

    Nama-Yuba (Raw Tofu Skin)

Nama-Yuba (Raw Tofu Skin)

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  • Main lore areas

    Minobu Town

  • Main ingredients used

    Raw tofu skin

  • History/origin/related events

    "Nama-yuba" is a coating formed on the surface of boiled soybean milk which is made by boiling soybeans, grinding them, and squeezing them through a cloth. It is a specialty of Minobu Town, and there are many manufacturers. Despite being called "Namayuba," there are various types with different thicknesses and textures available for purchase. About 1200 years ago, during the Heian period, the monk Saicho brought "Yuba" back to Japan from China, along with Buddhism and tea. Approximately 750 years ago, when Saint Nichiren entered Mount Minobu, his disciples, in caring for their master's health, created Namayuba as a nutritious source with good digestibility and absorption. It is said to have originated around that time. Soybeans contain high-quality plant-based proteins and fats, supporting the bodies of monks who are prohibited from eating meat. It remains an important Shojin cuisine even today.

  • Opportunities and times of eating habits

    It can be eaten throughout the year.

  • How to eat

    Namayuba is cut into bite-sized pieces and eaten with wasabi soy sauce.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    The Yuba cuisine is designated as one of the representative 47 items in the local food selection, Specialty Yamanashi Foods, which is part of Yamanashi Prefecture's efforts for the continued inheritance to the next generation, among the 176 regional foods in Yamanashi's Food. In Minobu Town, at the Minobu Yuba no Sato, various Yuba dishes can be enjoyed and purchased as souvenirs. There are also numerous specialty Yuba shops and production and sales locations that engage in product development and online sales.

RECIPE

Ingredients (1 servings)

  • Raw tofu skin 50g
  • Dipping Sauce 1 tbsp.

How to cook

  • 1. Place the Japanese angelica tree (nanten) on a plate and arrange the raw tofu skin in the foreground.

  • 2. Serve with dipping sauce.

provider : Takayo Yoda

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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