豆浆凝成的丝滑薄膜——京都与寺院的珍味。
腐皮 (yuba) 是温热豆浆表面凝成的细腻薄膜，整片挑起，可趁鲜食用（汲み上げ kumiage）、做成刺身、煮制或油炸。它丝滑而带微甜，在京料理与佛教寺院料理中备受珍视。
腐皮诞生于寺院厨房，是富含蛋白、完全植物性的食物，后来成了精致的珍味。它体现了日本从最朴素的素材——大豆与耐心——中提炼奢华的妙艺。
鲜腐皮有着入口即化、布丁般的口感与纯净的大豆甜味——最宜配上几滴上好酱油或一点山葵。这是一种静谧而优雅的享受。
纯大豆制——纯素且天然无麸质（蘸料用溜酱油 tamari）。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Kinugoshi silken tofu, said to be invented here in Edo
Founded over 330 years ago, this Negishi institution claims to have invented silken tofu in Edo, and still serves a quiet tofu-kaiseki course beside the poet Shiki's old hermitage.
Kuchifuku set — nine seasonal vegan sides with rice and miso soup
A casual, affordable vegan cafeteria run by a Kamakura temple lineage beneath the Akihabara rail arches, where even garlic and onion are forsaken in true shojin style.
100% plant-based mapo tofu and vegan gyoza
A dedicated vegan mapo tofu specialist near Tamachi, recreating Sichuan heat and richness with no animal products at all.
Seasonal shojin kaiseki of vegetables, tofu and yuba
A one-Michelin-star Buddhist vegetarian kaiseki house at the foot of Mt. Atago, serving seasonal plant-based courses overlooking a garden since 1950.
Tomeshi — soy-cooked rice crowned with broth-soaked tofu
Founded in 1923, this Kanto-style oden institution simmers a decades-old dark dashi and is famous for tomeshi — broth-soaked tofu over soy-stained rice.
