🍲 Simmered Deep-fried Yuba Roll

"Simmered Deep-fried Yuba Roll" is a traditional Nikko City dish made by rolling up and deep frying yuba, seasoning it, and simmering it. It is said that "Yuba" was introduced as an ingredient in vegetarian cuisine by Buddhist monks returning from study in Tang Dynasty China, and spread throughout the country. “Shugenja", who abstained from eating meat, had a long-standing custom of eating "Yuba", which is thought to have spread to the general population. It is generally written “湯葉(meanings hot water leaf)," but in Nikko, it is written “湯波(meanings hot water wave)". "Nikko Yuba" is made by using a metal skewer and scooping the “Yuba" into the center of the thin skin, which is thick and voluminous with a wavy surface. "Deep-fried Yuba Rolled" is a type of dried "Yuba" that is made by rolling up a layer of raw “Yuba" into a stick shape, cutting it into round slices, and deep frying it in oil.