“People don’t get to try tofu that’s made the same day,” says Jason Ogata, owner of the Ota Tofu factory in Portland, Oregon. “I like to say it’s just like fresh bread. Made the same day — man, it tastes so good.”
Ota Tofu, established in 1911, is the oldest active tofu company in America. The company is unique in that their tofu is entirely handmade. Ogata takes us through the process, starting with non GMO soybeans grown in the midwest, which are soaked, ground, and cooked in a pressure cooker. The soy milk is filtered out, and the cooked beans are hand-stirred. The only thing added to the mix is nigari, a natural Japanese coagulant made from the magnesium chloride extracted from sea water.
The next and final step is the hand-pressing, which Ogata notes is a technique that can’t be matched by other large manufacturers. The desired firmness dictates the amount of pressing a block might need.
“Tofu manufacturers are moving to machines, even in Japan and in Asia. I really want to preserve the traditional techniques to making handmade tofu,” says Ogata. “It’s very labor intensive, but I feel it’s important, I want to keep this legacy going.”
