栃木県·郷土料理
Nikko Yuba
When you take a bite of yuba infused with dashi, it gently melts in your mouth, releasing the gentle sweetness of soybeans. Its thick, creamy, yet elegant texture is a flavor that is hard to find elsewhere. Yuba is considered a type of Shojin Ryori (Buddhist vegetarian cuisine) brought back to Japan by monks who studied in Tang Dynasty China. It was also introduced to the mountains of Nikko, where the monk Shodo Shonin established a temple in the year 766. After Ieyasu-ko was enshrined at Toshogu, it became rooted as a Buddhist dish used to entertain pilgrims. In Nikko, it is specifically written as 'Yuba' (湯波). It is said that the character for 'nami' (wave) comes from the way the soy milk film is lifted with a golden skewer and folded in layers, creating a plump, thick, and undulating surface. Whether simmered, served as sashimi, or deep-fried, it is an elegant specialty nurtured by the history of Nikko.
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