为何选择日本供应
Kyoto and Nikko yuba have 800+ year heritage; central to shojin ryori and Kyoto kaiseki; export-grade dried yuba for plant-protein retail.
核心规格
Protein ~25% wet (50%+ dry); fat 13-18%; isoflavone elevated; gluten-free.
典型成品
Premium kaiseki yuba, plant-based meat alternative, vegan fine-dining retail.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 1–10 kg fresh; 5–25 kg dried; 1–10 kg specialty
- 常规交货周期
- 4–8 weeks
- 原产地
- Kyoto, Tochigi (Nikko)
- 分类
- 食品原料
- 采收季节
- Year-round (continuous production)
- 日本监管状态
- Food product; soy allergen labelling
- 日文名称
- 湯葉
- 罗马字
- 湯葉
关于本原料
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.
监管状态
| 日本 | Food product; soy allergen labelling |
|---|---|
| 欧盟 | Food import; soy-allergen labelling |
| 美国 | GRAS; FDA Prior Notice; soy-allergen labelling |
| 中国 | GACC; soy-allergen labelling |