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When hot soy milk cools, a thin layer forms on its surface, a worker using a knife to divide it into two parts and then hanging thin sheets across a bamboo strip
Worker pouring soy milk with a new quantity of liquid filtrate into a cooking pot during the boiling of soy milk ( close up )
Inside a workshop during the boiling of soy milk for the making of skin tofu ( bean curd skin)
inside a workshop during the boiling of soy milk for the making of skin tofu ( bean curd skin)
Inside a workshop during the boiling of soy milk for the making of skin tofu ( bean curd skin)
Worker pouring soy milk with a new quantity of liquid filtrate into a cooking pot during the boiling of soy milk ( close up )
close up of the machine making soy milk , the creamy liquid falling into a waiting plastic contain
someone is eating a typical Indonesian food made from tofu originating from the Cirebon area, this food is called Tahu Gejrot
Torrent of freshly made soy milk pouring from the machine, cascading into a waiting container below
stir the vegetables and long beans with tofu. add soy sauce to stir-fried vegetables food. Indonesian food.
Tofu and vegetable stir fry cooks in a pan. local Indonesian food. frying pan with vegetables
a meal consisting of several dishes from which customer serve themselves on Nasi Jamblang. Traditional rice dish from Cirebon, West Java. Steamed rice wrapped in teak leaf with plenty of side dishes.
Various choice of Yong Tau Fu and dishes selling at hawker stall in Kuala Lumpur. Popular street food in Malaysia.
White rice and sambal in Nasi Jamblang. Traditional rice dish from Cirebon, West Java. Steamed rice wrapped in fragrant teak leaf and served with plenty of side dishes.
a meal consisting of several dishes from which customer serve themselves on Nasi Jamblang. Traditional rice dish from Cirebon, West Java. Steamed rice wrapped in teak leaf with plenty of side dishes.
Customers take fried beef lung on the Nasi Jamblang menu. Traditional rice dish from Cirebon, West Java. Steamed rice wrapped in fragrant teak leaf and served with plenty of side dishes.
Jamblang Rice or Sega Jamblang or Nasi Jamblang. Traditional rice dish from Cirebon, West Java. Steamed rice wrapped in fragrant teak leaf and served with plenty of side dishes.
typical culinary Nasi Jamblang favorite villagers from Cirebon. The waiter is taking tempeh, fried prawns that have been topped with rice and chili sauce on teak leaf plates and given to customers
a meal consisting of several dishes from which customer serve themselves on Nasi Jamblang. Traditional rice dish from Cirebon, West Java. Steamed rice wrapped in teak leaf with plenty of side dishes.
the boiling of soybean milk in copper pans over a mild fire in the workshop. Sheets of yuba are hanging in two-fold over sticks several feet or more above the pans
the boiling of soybean milk in copper pans over a mild fire in the workshop. Sheets of yuba are hanging in two-fold over sticks several feet or more above the pans
Close up of the boiling of soybean milk in copper pans over a mild fire in the workshop. Sheets of yuba are hanging in two-fold over sticks several feet above the pans
the boiling of soybean milk in copper pans over a mild fire in the workshop. Sheets of yuba are hanging in two-fold over sticks several feet or more above the pans
Sega Jamblang or Nasi Jamblang is a typical food from Cirebon, West Java. The distinctive feature of this food is the use of teak leaves as rice wrappers with many choices of side dishes