Soy Milk Skin

Common in both China and Japan, yuba is made using the protein-rich skin which forms when soy milk is boiled. This skin is cooled and is then either eaten fresh, or dried. The texture of yuba means that when layers of it are put together, it makes an ideal meat substitute in vegetarian cooking. Yuba is a mainstay of Zen Buddhist shojin ryori (traditional meat-free cuisine) and has had a reputation for centuries for being an extremely healthy and nutritious food.