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I go to Japan every November on vacation, and the one thing I never return home without is yuba, which is the thin skin that forms atop boiling soy milk. You skim it off and either eat it fresh or dry it.
I go to Japan every November on vacation, and the one thing I never return home without is yuba, which is the thin skin that forms atop boiling soy milk. You skim it off and either eat it fresh or dry it.
