Yuba, traditionally thin sheets of tofu skin made from soybean milk, is usually a light cream color, but this black bean version is light gray. It is delicately served, with the uni (sea urchin), in a small bowl of cold shiitake broth. The waitress handed us tiny spoons and asked that we please drink the broth for fear that we would let it go to waste. Being the uni fanatic that I am, I was delighted by its pairing with yuba, which, because it’s so light and smooth, is one of my favorite soy products, and the shiitake broth was perfectly savory and rooty to complete this union.