I know the first thing people envision when you say tofu is that semi-solid block of soft curdled soy milk. Sometimes it’s served as is with a little bit of shoyu and sliced green onions, sometimes its heated so those curls of shaved bonito slowly dance on the surface of the block and sometimes its […]
A changing of the guard for Honolulu tofu factory
August 18, 2022 by Leave a Comment
Paul Uyehara pointed to the tsuru (crane) and turtle logo on his polo shirt. The third-generation president and custodian of Aloha Tofu Factory, explained that the company logo was created to honor his grandparents, Kamesaburo and Tsuruko Uyehara, who founded the company in 1950. “To me, it’s kind of a way to always remember my […]
To-fun for all as Soy and Tofu Festival makes comeback
July 7, 2022 by Leave a Comment
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 […]
THE GOCHISO GOURMET: Me so in love with everything soy
June 23, 2022 by Leave a Comment
As we’re approaching that time of year when the Nichi Bei Foundation hosts the annual Northern California Soy & Tofu Festival — this year it’s an in-person event at the San Francisco Japantown Peace Plaza, July 2 from 11 a.m. until 5 p.m. — it’s time to discuss all things soy. Well, over the past […]
Agedashi tofu (video) 揚げ出し豆腐
June 9, 2022 by Leave a Comment
Agedashi tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep-fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then tsuyu (sauce) made of dashi, mirin and soy sauce is poured over the toppings and soaks the tofu to enhance […]
Mapo tofu 麻婆豆腐
December 3, 2020 by Leave a Comment
The Japanese-style mapo tofu (mabo dofu) is incredibly flavorful, but less spicy than the Sichuan-style. This is a delicious meal that will be ready in 30 minutes that even children can enjoy! Mapo tofu (麻婆豆腐) is Mr. JOC’s all-time favorite dish, and it frequently makes it into my dinner menu rotation. Since it takes less […]
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 […]
San Jose Tofu, a Japanese American institution, to close
December 7, 2017 by Leave a Comment
SAN JOSE — After more than seven decades of handcrafting tofu from scratch, San Jose Japantown’s iconic San Jose Tofu will close its doors for good Dec. 30, leaving a community in mourning over the loss of one of Japanese America’s most unique businesses. “We’re tired, and while I’m still able to walk, we want […]
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 […]
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 […]
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