Nikko Yuba Cuisine in Tochigi

Nikko yuba is a traditional ingredient of Nikko City in Tochigi, made by lifting the thin film that forms on the surface of heated soy milk. It developed long ago as part of the vegetarian temple cuisine that welcomed pilgrims. Delicate yet rich with the savory taste of soybeans, it is an essential part of the food experience when visiting Nikko.

Highlights

Nikko yuba is often written with a character that sets it apart from the Kyoto style, because the film is folded in two as it is lifted, giving it extra thickness and volume. It is prepared in many ways, served raw like sashimi, deep fried, or gently simmered, and the variety of textures drawn from a single film is surprising. Specialty restaurants offer course meals that let you savor yuba in many forms, from appetizers to dessert.

Enjoying the Seasons

Yuba cuisine can be enjoyed all year, but it is especially popular in autumn, when the area is famous for its foliage. After gazing at the colored mountains, warming up with simmered yuba or a hot pot is wonderful. In summer, chilled yuba sashimi goes down refreshingly, offering a coolness fitting for this highland retreat.

Access and Basic Information

Yuba restaurants are scattered along the road leading from the Nikko stations, served by JR and Tobu lines, toward the famous shrines and temple. Using the Tobu line, you can reach it from the Asakusa area with few transfers, and pairing the meal with a tour of the World Heritage sites is the standard plan. For popular shops, making a reservation lets you dine with peace of mind.

A Quick Tip

Enjoying a single dish is fine, but first choosing a course that puts yuba in the starring role is recommended. Tasting many preparations at once reveals the true depth of this ingredient.