🍱 Nama-Yuba (Raw Tofu Skin)

"Nama-yuba" is a coating formed on the surface of boiled soybean milk which is made by boiling soybeans, grinding them, and squeezing them through a cloth. It is a specialty of Minobu Town, and there are many manufacturers. Despite being called "Namayuba," there are various types with different thicknesses and textures available for purchase. About 1200 years ago, during the Heian period, the monk Saicho brought "Yuba" back to Japan from China, along with Buddhism and tea. Approximately 750 years ago, when Saint Nichiren entered Mount Minobu, his disciples, in caring for their master's health, created Namayuba as a nutritious source with good digestibility and absorption. It is said to have originated around that time. Soybeans contain high-quality plant-based proteins and fats, supporting the bodies of monks who are prohibited from eating meat. It remains an important Shojin cuisine even today.