Minobu Yuba is yuba (tofu skin) handed down in Minobu Town, Yamanashi Prefecture, which flourished as the temple town of Minobusan Kuonji Temple, the head temple of the Nichiren sect. It is the thin film that forms on the surface of heated soy milk, lifted off; there is nama yuba (fresh yuba), eaten just as it is lifted, and kanso yuba (dried yuba). Minobu Town is known as a yuba-producing area alongside Kyoto and Nikko. It is said to have begun in the Kamakura period, around the time the priest Nichiren entered Mt. Minobu, and according to tradition, his disciples made it as a source of nourishment out of concern for their master's health. Yuba, which contains high-quality plant protein and fat, has been handed down together with Kuonji Temple as an important ingredient of shojin ryori (Buddhist vegetarian cuisine), which uses no meat or fish. A popular dish is yuba sashimi, in which nama yuba is cut into bite-sized pieces and eaten with wasabi and soy sauce. Restaurants serving yuba dishes, shukubo (temple lodging), and yuba makers with direct sales shops are scattered around the town.
Origin
Japanese yuba is also said to have originated when Saicho, a monk of the Heian period, brought it back from China along with Buddhism and tea. Minobu Yuba is said to have begun when the priest Nichiren entered Mt. Minobu in 1274 (Bun'ei 11). According to tradition, his disciples, concerned for their master's health, made yuba as an easily digestible source of nourishment and offered it to him. The number of years since its origin varies by source: an introduction by the Ministry of Agriculture, Forestry and Fisheries (MAFF) says about 750 years ago, while Yamanashi Prefecture's tourism information says about 700 years ago.
History
The hermitage that Nichiren established later developed into Minobusan Kuonji Temple, the head temple of the Nichiren sect, and a temple town welcoming worshippers took shape around it. Yuba was valued as a source of nourishment supporting the monks' shojin ryori, and it took root together with the temple as part of the town's food culture. Many shukubo still stand around Kuonji Temple today, where you can enjoy shojin ryori and yuba dishes. In recent years, yuba made with 'Akebono Daizu,' a soybean that is a specialty of Minobu Town, has also been produced.
Features
To make it, soybeans are soaked in water for about half a day, then crushed and heated in a cauldron, and the soy milk is strained off. When the soy milk is warmed in a special flat pan, a film forms on the surface, and lifting this off with a stick produces nama yuba. Dried versions are kanso yuba, which have the advantages of keeping well and being easy to use in cooking. Nama yuba varies in thickness, firmness, and flavor depending on the maker, so comparing them is also enjoyable. The sweetness of the soybeans and a smooth texture on the tongue are the hallmarks of Minobu Yuba.
Main Ingredients
Food Culture
The most popular way to eat it is as sashimi, with nama yuba cut into bite-sized pieces and eaten with wasabi and soy sauce or ginger and soy sauce. It is also used in a variety of dishes such as vinegared dishes, aemono (dressed dishes), soups, and simmered dishes. You can also enjoy yuba dishes on the Monnai shopping street leading to the gate of Kuonji Temple and on Shonin-dori in front of Minobu Station.
How It Differs from Home Cooking
At home, nama yuba is eaten as sashimi, and kanso yuba is added to soups and simmered dishes. At restaurants and shukubo in Minobu, menus featuring yuba as the star are offered, including fried yuba and dishes arranged as gozen (formal set meals) in addition to sashimi. At shukubo, you can also enjoy shojin ryori courses using yuba.
Famous Shops
みのぶ ゆばの里
山梨県南巨摩郡身延町相又425-1
Located about 1.5 km from the Somon (main gate) of Mt. Minobu along National Route 52 toward Shizuoka. It has a shop lined with nama yuba made and sold on site and local specialties, as well as the restaurant 'Seiryu.' The yuba set meal is from about 1,300 yen, and yuba-making experiences are also offered. It is closed on Tuesdays.
View details →行学院 覚林坊
山梨県南巨摩郡身延町身延3510
A shukubo on Mt. Minobu said to have been founded about 550 years ago, which can also be used for meals only. The lunch 'Oteranchi' (temple lunch) is from about 2,750 yen, and the yuba gozen (set meal) is from about 4,000 yen. If you stay overnight, you can enjoy dishes generously using yuba for dinner.
FAQ
Q. What is the difference between nama yuba and kanso yuba?
A. Nama yuba is eaten just as it is lifted from the soy milk; it is soft and rich in soybean flavor. It is suited to eating as is, like sashimi. Kanso yuba is dried nama yuba; it keeps well and is used in dishes such as soups and simmered dishes.
Q. Can I try making yuba?
A. Yuba-making experiences are offered at Minobu Yuba no Sato in Minobu Town. You can see up close how yuba forms from soy milk. Because fees and reservation availability may change, it is best to contact the facility before visiting.