湯葉(ゆば)

湯葉(ゆば) is the delicate skin that forms on the surface of heated soy milk, lifted off and eaten fresh or dried (湯(ゆ) hot water + 葉(ば) leaf, describing its thin, leaf-like look).

Types: 生(なま)湯葉(ゆば) (fresh, soft) vs. 乾燥(かんそう)湯葉(ゆば) (dried, for cooking).

Regional: Most associated with 京都(きょうと), often served at Buddhist temples as 精進料理(しょうじんりょうり); also produced in 日光(にっこう).

Common collocations

• 生(なま)湯葉(ゆば)を刺身(さしみ)で食(た)べる: to eat fresh yuba as sashimi
• 湯葉(ゆば)を煮物(にもの)に入(い)れる: to put yuba in a simmered dish

Related words

• 豆腐(とうふ): tofu, made from the same soy milk
• 豆乳(とうにゅう): the soy milk yuba is skimmed from
• 高野豆腐(こうやどうふ): another distinctive soy product, freeze-dried tofu

Register: Neutral; common in food and travel contexts.