After two years of dormancy due to the pandemic, the Northern California Soy and Tofu Festival returned July 2 to where it all began to hold its festival on San Francisco Japantown’s Peace Plaza. The festival, praising all that is the “joy of soy,” celebrates and educates visitors about the versatile legume and the Asian […]
Evolving and interactive Soy and Tofu Festival highlights the variety of the bean
July 5, 2018 by Leave a Comment
In its annual mission to share the many applications of soy with the general public, the Northern California Soy and Tofu Festival welcomed soy aficionados back to The Event Center at Saint Mary’s Cathedral June 30 in San Francisco. With expanded cooking demonstrations and activities, the eighth annual fundraiser for the Nichi Bei Foundation invited […]
Celebrating the soy bean: 2017 Northern California Soy and Tofu Festival
July 6, 2017 by Leave a Comment
The Northern California Soy and Tofu Festival returned to The Event Center at Saint Mary’s Cathedral June 17 in San Francisco to celebrate the many applications of the soy bean. Paired with music, games and its annual Soy and Tofu Dessert Competition, the seventh annual fundraiser for the Nichi Bei Foundation, publishers of the Nichi […]
THE EVOLUTION OF G YAMAZAWA: From Buddhism in the South, spoken word to hip-hop
July 6, 2017 by Leave a Comment
Poet and rapper George Yamazawa, Jr. — known by his stage name G Yamazawa — performed at the Nichi Bei Foundation’s seventh annual Northern California Soy and Tofu Festival in San Francisco June 17. Prior to his performance, the 26-year-old native of Durham, N.C. took a few moments to talk about his life and work. […]
The secret is in the soup at the Kurotaka Ramen food truck
June 14, 2017 by Leave a Comment
Kurotaka Ramen, a ramen food truck, was started by Japanese brothers earlier this year in San Francisco with a mission to distribute fresh ramen that people can enjoy fast and easily. Richard Yoshinori Kington, a founder and chef of Kurotaka Ramen, was born and raised in Hiroshima and decided to come to the United States […]
Japanese Pantry delivers straight to your doorstep
June 8, 2017 by Leave a Comment
Local San Francisco chefs founded The Japanese Pantry, an online Japanese ingredients store, in 2015 to sell Japanese traditional ingredients brought from provincial Japanese businesses. The company sells Japanese ingredients, including mirin (Japanese sweet rice wine), shoyu, rice vinegar and sesame oil, which are essential in making Japanese food. Greg Dunmore, a co-founder of The […]
An Asian and Pacific Islander take on chocolates
June 8, 2017 by Leave a Comment
Jade Chocolates, a company that specializes in handmade artisan chocolates with ingredients from Asia and the Pacific Islands, was established in 2008 with its mission to represent the mixture of Asian and Western cultures that coexists in San Francisco. Mindy Fong, a former architectural designer, started the company when she decided to raise a family, […]
Torrance, Calif. company packages its tofu in a box
June 8, 2017 by Leave a Comment
Morinaga Nutritional Foods Inc. (Mori-Nu), a soy product manufacturer based in Torrance, Calif., has offered tofu in aseptic packaging since 1985. According to the company, the packaging preserves tofu’s freshness, nutritional value and flavor for a year without preservatives, by protecting tofu from light, air and bacteria, which causes spoilage. “When we came here over […]
Company distributes fresh handmade natto in the U.S.
June 8, 2017 by Leave a Comment
Megumi Natto, established in 2006 in Northern California’s Sonoma County, became the first company to produce and distribute fresh natto in the U.S., according to Alan Maeda, the company’s CEO. Natto, fermented soybeans, is a nutritious traditional Japanese food. “My big mission is to deliver the real Japanese food and the profound wisdom,” said Minami […]
Tofu Yu is all about ‘tofusion’
June 8, 2017 by Leave a Comment
Tofu Yu is a gourmet tofu company based in Berkeley, Calif. that was started in 2007 by Kevin Stong, who uses traditional Chinese methods to produce creative tofu foods in the U.S. Stong learned how to make tofu in Northern China, where he found varieties of tofu that he had never seen before, and brought […]
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