It is said that yuba as an ingredient for vegetarian cuisine was seen for the first time in Japan approximately 1200 years ago, when Saicho brought it back from China along with Buddhism and tea.
精進料理の材料の一つとして、日本のゆばは約1200年前に最澄が中国から仏教・茶・ゆばを持ち帰ったのが初めと云われる。