Comments on: Itadakimono: Kumiage Yuba and Yuba Donburi

By: Mamezen Soba: Kyoto-style Dashi Soymilk Ramen | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 12 Oct 2010 08:48:32 +0000

[...] Mamezen Soba and a donburi of yuba and ankake over rice. The donburi was quite good and unlike the kumiage yuba donburi that I am familiar with. Mamezen Soba: Soymilk Ramen – detail Mamezen Soba: Yuba [...]

By: Etsuko

Etsuko — Tue, 24 Feb 2009 14:06:50 +0000

Hey Peko,
Thanks. See, I was afraid that the story is one of those tall tales. I do not think I have seen yuba donburi before. Custard-like yuba sounds good. Something to try next time in Kyoto!

By: Marc @ NoRecipes

Marc @ NoRecipes — Tue, 17 Feb 2009 06:51:29 +0000

I’ve never seen yuba so fresh looking. おいしそう

By: CatherineSF

CatherineSF — Mon, 09 Feb 2009 22:41:18 +0000

Love your blog, and this looks delicious. If anyone is looking for fresh yuba in Northern California, there’s a company that sells it at various farmer’s markets in the Bay area–their website is http://www.hodosoybeanery.com.

By: Peko-P

Peko-P — Mon, 09 Feb 2009 05:26:23 +0000

Oh, Etsuko, Sorry, I forgot to reply about the donburi. My donburi kicks! Actually, I have only had nama yuba donburi once before, actually I think I wrote about it on KF before, oh yeah, here on Komameya — yuba ryori lunch, it was really good. It is really simple at can be prepared in about a minute (not counting cooking rice) and I found that the combination of creamy yuba and rice is unlike anything else in Japanese cuisine. Even tororo (naganimi, yamaimo) has quite a different feel.

By: Peko-P

Peko-P — Mon, 09 Feb 2009 05:17:49 +0000

Hi Cindy, You can probably find dried yuba at a Japanese grocery in CA, I would be surprised if you find fresh, kumiage there though. Hello Etsuko, I wrote a comment on your article your article stating that I don't think that there is a big difference between Nikko and Kyoto. Enryaku-ji Temple on Mt Hiei is the originator of yuba in Japan and the Chinese 'kanji' characters used to write yuba are different. Kyoto: 湯葉 (hot water leaf) Nikko: 湯波 (hot water wave)

By: Etsuko

Etsuko — Mon, 09 Feb 2009 04:19:16 +0000

Hi Paku,
Oh good! I was really curious if this is true. “In Kyoto, the skin is removed by pulling it from the side in a single sheet.” This is what I was told in Nikko as I described in this post.
http://tokyofoodcast.com/index.php/et-chan/yuba-vs-yuba/271/
Yuba donburi looks so good! I look forward to your post on yuba kengaku.

By: Cindy

Cindy — Sun, 08 Feb 2009 09:25:09 +0000

Wow I learned something today,
Never know people actually sell “yuba,”
I wanna give it a try too,
Wonder if I can fit yaba at the local Japanese grocery store here in California~