Kizami yuba is dried tofu skin cut into fine strips, one of the quiet delicacies of East Asian cooking. It is the delicate skin that forms on the surface of simmering soy milk, carefully lifted, dried and finely shredded into pale beige ribbons that are prized as much for their texture as for their taste.

The flavour is mild, gently nutty and subtly sweet, the clean character of soy without heaviness. Its texture is distinctive, firm yet delicate, with a pleasing bite that softens as it absorbs the flavours around it. This ability to soak up broth and seasoning is exactly why it is so valued in the kitchen.

Rehydrated in warm water, the strips are folded into clear soups and nabe hot pots, simmered into nimono dishes, tossed through salads or stirred into stir fries, bringing plant based protein, body and satisfying texture. Long a staple of Japanese and Chinese vegetarian and Buddhist temple cooking, it is supplied in 100g bags, twenty to a case.

Why choose Sea House Dried Tofu Skin?

• A refined soy delicacy. Genuine dried tofu skin, prized across East Asian cooking.
• Mild and nutty. A clean, gently sweet soy flavour that carries other ingredients well.
• A distinctive texture. Firm yet delicate strips that soften and soak up broth beautifully.
• Plant based and versatile. Adds protein and body to soups, hot pots, simmered dishes and salads.
• Convenient format. Ready to rehydrate, in 100g bags, twenty to a case.