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
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| 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.
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Classification
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Product applications
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Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh nama-yuba retail (Kyoto, Nikko regional foodservice)
- Dried yuba sheets retail (premium gift)
Ingredient profile
Soy milk surface film, fresh and dried.
OEM applications
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. |
Market reference formulations
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.
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Quick answers
- What is Yuba (Tofu Skin / Soybean Skin)?
- 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.
- What is the regulatory status of Yuba (Tofu Skin / Soybean Skin) in Japan?
- Standard food labeling. **Soybean is JAS-recommended-disclosure allergen.** Kyoto and Nikko regional brands established.
- What products typically use Yuba (Tofu Skin / Soybean Skin)?
- Fresh nama-yuba retail (Kyoto, Nikko regional foodservice) / Dried yuba sheets retail (premium gift)
- Where does Yuba (Tofu Skin / Soybean Skin) come from?
- 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
- What is the INCI / JSCI labeling name for Yuba (Tofu Skin / Soybean Skin)?
- JSCI: 湯葉
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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.