Kyo Yuba (soy milk skin ?) Yuba is made of high quality soy beans from an area called Koga in Shiga Prefecture. It is made by soaking and softening soy beans, which are then ground in a stone mortar and filtered with a cloth so that only the soy milk remains. This milk is cooked over low heat for about twenty minutes, creating a thin film which is scooped out with a bamboo stick. This layer is called nama (raw) yuba or hikiage (scooped out) yuba. Dried yuba is called hoshi yuba. Not only must the beans must be of high quality but fresh water is also an important factor for the taste and resilience of yuba. Rich with protein and fat, yuba has been widely used in Zen temples from the medieval period. BACK