| In Japan, they call yuba lifted from boiling soy milk fresh yuba (or hikiage ? lifted - yuba) and, aside from using it as an ingredient for cooking, eat it as is without cooking, which is referred to as 'yuba sashimi.' |
日本では、引き上げた湯葉を生湯葉（または引き上げ湯葉）と呼び、料理の材料にする他、刺身と同様にそのまま食べる。 |