The New York Times Magazine food article today really caught my attention. It's about yuba, a Japanese ingredient that's made, essentially, by skimming off and drying the skin that forms atop boiling soy milk during the tofu-making process. Sounds kind of ... bleah ... but the author, Daniel Patterson, who's owner/chef of Coi restaurant in San Francisco, really made it sound interesting, and I'd like to both play with some and taste some at a local ethnic eatery.
I've got my doubts whether it can be found here, though, at least not in fresh form. I'm pretty sure I could dig up the dried version at larger Asian markets here, but fresh? Dunno. Patterson says it only lasts for a few days.
I found a source for the dried at an online store in Massachusetts called The Oriental Pantry
for only $2.19 a package, but shipping would quadruple that, and I want fresh. The San Francisco company mentioned in the article, Hodo Soy Beanery
, sells it at farmer's markets in the Bay Area, but their Website doesn't show anything about offering it mail-order.
Yuba is also sold as fu jook pei in Chinese groceries, evidently.
Anyway, here's a link to the NYT story (free registration required) ...
The Way We Eat: I Can't Believe It’s Tofu
If any of you have leads to online sources for fresh (or for that matter, local sources in Louisville), please pipe up. As you can see, I'm obsessed!