Food · Fermented foods
Yuba (Tofu Skin / Soybean Skin)
湯葉 (Yuba)
Also known as: Yuba, Tofu skin, Soybean skin, Bean curd sheet, 湯葉, Nikko Yuba, Kyoto Yuba
Looking for a Japanese supplier of Yuba (Tofu Skin / Soybean Skin)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | 湯葉 |
| Common Japanese notations | 湯葉, ゆば |
| Origin | Yuba — the protein-fat film that forms on heated soy milk; harvested by skimming; principal heritage production regions Kyoto (Kyoto Yuba) and Nikko (Nikko Yuba — Tochigi); ultra-premium kaiseki ingredient |
| Typical functions | Premium kaiseki signature — Kyoto and Nikko regional cuisine, Vegan/vegetarian premium protein, Premium gift retail (dried yuba sheets) |
| Regulatory status in Japan | Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.** Kyoto and Nikko regional brands established. |
Yuba (湯葉) is the protein-fat film from heated soy milk, ultra-premium kaiseki ingredient. Kyoto Yuba and Nikko Yuba (Tochigi) are heritage areas with deep cultural identity.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh nama-yuba retail (Kyoto, Nikko regional foodservice)
- Dried yuba sheets retail (premium gift)
What it is
Soy milk surface film, fresh and dried.
Typical uses in Japanese products
Premium kaiseki Kyoto/Nikko signature.
Vegan/vegetarian premium.
Premium gift retail.
For OEM: dried yuba retail OEM, regional kaiseki ingredient supply.
Regulatory classification in Japan
Standard food labeling. Soybean allergen recommended.
Regulatory classification in other markets
| EU | Niche premium specialty in Japanese-cuisine channels. |
|---|---|
| USA | Niche specialty in Japanese and Chinese cuisine channels. |
| China | China has its own fuzhu / tofu skin tradition. |
| Korea | Niche specialty positioning. |
Example products
Example finished products will be added after verification of Kyoto or Nikko origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- Editorial — Japan Kyoto and Nikko yuba production reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.