How the Finest Tofu in America is Handmade Every Day — Handmade

Ota Tofu in Portland, Oregon, is the oldest active tofu factory in America. Its owners and workers have been hand-making fresh tofu from American-grown soybeans since 1911. Owner Jason Ogata shows us how the simple product is made, from grinding and pressure cooking the soybeans to coagulation to hand-pressing the curds.

Credits:
Producers: Carla Francescutti, Pelin Keskin
Camera: Truen Pence, Jess Gibson
Editor: Carla Francescutti

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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[crobison]

I went in to buy a couple blocks of tofu from these guys 5 years but they only take cash and I had card. No questions asked they just gave me the blocks of tofu for free. I will forever buy from these guys. They’re as amazing as they seem here and their tofu is incredible.

[agudam]

I can’t get over how clean their equipment looks.

[DumbCrumb]

'Generation to generation... until his ex wife... sold it... to me..' Lmfao

[akikame]

I grew up in SE Portland in the 90s, and I have fond memories of going to Ota Tofu with my mom (having just immigrated from Japan) to get our tofu every few days. I didn’t realize how lucky I was until moving away as an adult and struggling to find such high quality fresh tofu, non-GMO especially. So happy to see it still going strong! Thank you Mr. Ota

[informal_variant]

Looked up an article about Ota Tofu that made me sad

"So as not to lose a single detail in the production process and “to respect tradition, ” the Ogatas have the luck to employ one of the descendents of the founders, Koicho “Ko” Ota, the former owner who now acts as head of operations.

The elderly Ko passes among the machines avoiding having his picture taken, since he wears a backpack with a respiratory assist device and he doesn’t particularly like being seen that way."

[slalomie]

Wow so much respect for Jason for saving this 100+ year old business and keeping the quality & traditions alive. The process looks extremely laborious and time consuming, so it’s definitely a labor of love. I’m curious whether I can taste the difference. Do they ship to the East Coast or do they only sell locally?

[rohitthomas]

This man honestly appreciates the core values and is able to move the business forward with a seasoning of modern technology and fresh outlook. This business model is unique and is driven not just for commercial interest but also represents a rich cultural heritage. Wishing him the best👍🏻

[Yakikitsu]

He really seems to like his Job, and was also very informative!

[darknessblades]

Looks like jason Ogata is one of the VERY few Americans that still have passion for the olden ways of creating things.

Preserving Legacies is what its all about

[thouartit]

I'm 73 and been on the trail of umami since I was a teen and have eaten food from all over the world. The most delicious
dish I have ever eaten was this: in 1977, after making my first cedar tofu press, I made 5 pounds of fresh tofu and sprinkles on top of the still warm tofu, fresh made Gomasio. Life afterwards was never the same. I cannot fathom why this simple most delicious dish is not served up in fine restaurants. Ota, serve some up at a table and make new customers.

[garylinyongjia]

Meanwhile Jamie Oliver be ripping tofu with his bare hands and adding chilli jam to it.

[MazBringsby]

He got emotional talking about the Japanese internment camps. Wish Mr. Ota was in the video and that he could share more on the history of the factory.

[zelousfoxtrot]

I miss the handmade tofu I would buy from that little shop down the street when I lived in Tokyo. Cost twice what the grocery store had, but it was so much better. I'm so jealous of the people living close to this factory!

[mrmosk]

I think we picked up tofu from this place 15 years ago for my wife's restaurant and store. I am glad the place is still there and have a new generation of owner learning and continuing the process. Yes, fresh tofu is different, like many food.

[deadrepublic]

This dude is an American patriot for preserving the tradition. Much respect.

[charmanderismyspiritpokemo]

I wish every food company has such passion and devotion so that consumers could get the best quality

[yeyo]

This is done the traditional way still here in Hawaii . We were told that our water in Hawaii is very much similar to Japan as well as our humidity that’s why our tofu taste just like in Japan. But I’m so glad this exists in Oregon now I know where to get tofu when I’m in Oregon. It looks delicious

[greylance]

So glad to know Ota still producing and selling. Loved their tofu when lived in Portland.

[londaedwardsrau]

So proud to see this stellar local business being featured! Love their tofu...it's like no other - so so so much better.

[ruthejimenez]

This is art. What a joy. Preserving the legacy.