Soy to the world: Small businesses explore varied tastes, textures

Megumi Natto   It’s sticky, stringy and it’s stinky (but in a good way). Like the ripest of natto will shock people initially, but reward those that don’t shy away from it with its depth of flavor and multiple health benefits. Often found on a Japanese sushi maki menu, if you haven’t heard of it […]

Culinary chameleon

There’s a silky-textured ingredient commonly used in Asian cuisine that unfortunately is overlooked. It never wins the culinary Oscar for Best or even Supporting Actor and is usually simply found in the credits after the movie (or dish) is finished. Full of protein and healthier polyunsaturated fats but with enough bulk to “beef” up dishes […]

MORE THAN A HILL OF BEANS: Hodo Soy Beanery Opens New Factory in West Oakland

OAKLAND — Dressed in a bright yellow plastic apron and blue-striped engineer’s cap, Minh Tsai, the founder of Hodo Soy Beanery, is leading a tour of his company’s new West Oakland factory. With one hand, he presents a palmful of re-hydrated organic soybeans, and with the other he gestures enthusiastically to the large silver soymilk […]

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