Bean Cake (Yuba Sheets)
Bean cake in the form of yuba sheets is a dried film skimmed from boiled soybean milk, used as a vegan protein in Asian dishes. It is classified under HTS 2008.99.91.10 explicitly as 'bean cake,' a prepared soybean product. This subheading includes similar preserved bean derivatives.
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Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If palm flavored or containing palm kernel elements
Palm kernel preparations are distinctly classified in 2008.91.
If sold as raw soybean hulls without processing into sheets
Raw soy byproducts without preservation fall under Chapter 12 oil seeds.
If fortified with vitamins for food supplements
Nutraceutical preparations shift to 2106 for compound foods.
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Import Tips & Compliance
• Document production as byproduct of soy milk to affirm 'bean cake' status
• Ensure gluten-free certification if marketed as such, avoiding mislabeling claims
• Package in vacuum-sealed retail units to maintain 'prepared or preserved' classification
Related Products under HTS 2008.99.91.10
Dried Miso Paste
Dried miso paste is a fermented soybean product used as a seasoning in Japanese cuisine, made by fermenting soybeans, rice, and salt. It falls under HTS 2008.99.91.10 as a similar product to miso, classified among prepared bean-based foods not elsewhere specified. This subheading covers traditional fermented bean pastes preserved for culinary use.
White Miso Paste
White miso paste, or shiro miso, is a milder fermented soybean paste made with a higher rice content, ideal for soups and dressings. Classified under HTS 2008.99.91.10 due to its status as a traditional miso product from prepared beans. It is preserved through fermentation and not fitting other fruit or nut preparations.
Red Miso Paste
Red miso paste, or aka miso, is a robust fermented soybean product aged longer for deeper flavor, used in hearty stews. It qualifies for HTS 2008.99.91.10 as a similar product to miso, encompassing preserved bean ferments. This category captures traditional Japanese bean cakes and pastes.
Fermented Black Bean Paste
Fermented black bean paste is made from salted and fermented black soybeans, a staple in Chinese stir-fries and sauces. It fits HTS 2008.99.91.10 as a product similar to miso, being a preserved fermented bean preparation. This covers various Asian-style bean ferments.
Bean Stick (Dried Tofu Skin)
Bean stick, known as dried tofu skin, is the protein-rich film formed during soy milk boiling, dried into sticks for cooking. Explicitly listed under HTS 2008.99.91.10 as 'bean stick,' a soybean-derived preserved product. It represents traditional bean processing.
Natto Fermented Soybeans
Natto is whole soybeans fermented with Bacillus subtilis, sticky and pungent, eaten as a Japanese breakfast food. It is included in HTS 2008.99.91.10 as a similar fermented bean product like miso. This subheading accommodates various preserved soy ferments.