(Clicking on the photo will show the next photo)
Yuba-dofu is a type of tofu. While making tofu, a milk like liquid is
extracted from the soy-beans which is then curdled and the curds are
squeezed to become tofu. However, while boiling the liquid, a skin often
forms on the top of the tofu (much like a skin forms on milk when boiling).
This skin is sometimes used in Japanese cooking and is known as yuba-dofu.
It can be used fresh or sometimes it is dried and can then be rehydrated.
Unlike the skin from boiled milk, yuba dofu is very delicious (and Kyoto
is famous for it). Hitomi and I visited a shop that made and sold yuba
dofu, and it was quite interesting (may not look tasty, but trust me ... it is).
Yuba-Dofu