Nikko toro yuba is a local specialty food of Kyoto that is imported directly from Japan. This item consists of freshly made yuba skin that is slowly cooked with master soup stock to make a delicious dish of braised bean curd that is perfect for the cold days of winter. The flavor of soy is nuanced and complex paired with the rich umami of soup broth.
Uses: Toro yuba is fully prepared and ready to eat. Pair toro yuba with fresh seafood such as oysters, clams, crab, and shrimp. Stir-fry seafood with your favorite vegetables until almost cooked before adding toro yuba. Heat until warmed through and enjoy this iconic winter dish.