Yuba Yuba) is a very protein-rich speciality of the Japanese kitchen.

It is manufactured as follows: Soy bean milk heated up forms a skin, which is carefully taken off, hung up and dried on thin in rectangular tubs. In the dried condition the rectangular milk skin sheets are then folded or rolled to

To the consumption the sheets with a damp cloth are rehydratisiert, which eingeweicht directly in water.

Yuba has a cremigen, nut-similar taste and is an adequate butcher set. Yuba also used around other meals therein in windings, which then roasted, or to be frittiert to be able. The frittierten Yuba resemble bamboo wood with their brown grain, and also are then in such a way called (engl: bamboo).

Articles in category "Yuba"

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