Por que sourcing do Japão
Kyoto and Nikko yuba have 800+ year heritage; central to shojin ryori and Kyoto kaiseki; export-grade dried yuba for plant-protein retail.
Spec principal
Protein ~25% wet (50%+ dry); fat 13-18%; isoflavone elevated; gluten-free.
Produto final típico
Premium kaiseki yuba, plant-based meat alternative, vegan fine-dining retail.
At a glance
- Fornecedores listados
- —
- MOQ típico
- 1–10 kg fresh; 5–25 kg dried; 1–10 kg specialty
- Prazo típico
- 4–8 weeks
- Regiões de origem
- Kyoto, Tochigi (Nikko)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Year-round (continuous production)
- Status regulatório no Japão
- Food product; soy allergen labelling
- Nome japonês
- 湯葉
- Romaji
- 湯葉
Sobre este ingrediente
Tofu skin formed by skimming the protein-fat film off heated soy milk. Kyoto and Nikko (Tochigi) are the two heritage producers; Kyoto-style yuba is thinner and sweeter, Nikko-style is thicker and chewier. A central ingredient of shojin ryori (Buddhist temple cuisine) and Kyoto kaiseki. High protein (~25% wet, 50%+ dry), low carbohydrate, and the 'plant-based meat' equivalent Japan has used for centuries. Distinct from existing tofu-okara entry.
Status regulatório
| Japão | Food product; soy allergen labelling |
|---|---|
| União Europeia | Food import; soy-allergen labelling |
| Estados Unidos | GRAS; FDA Prior Notice; soy-allergen labelling |
| China | GACC; soy-allergen labelling |
Fornecedores japoneses
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