How the Finest Tofu in America is Handmade Every Day - Handmade
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- čas přidán 4. 08. 2020
- 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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For more episodes of 'Handmade,' click here: trib.al/yrXL5kY
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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.
Wow didnt know someone gave a free tofu in capitalist america
Same here! We were visiting Portland for the first time about 2 years ago. I had read about their shop a few years ago and had to check out their tofu. I didn't have a bucket with me and they didn't take cards, so she handed me a couple fresh blocks that had been made that morning. The tofu is truly like no other!
Hello! May I ask what is the brand's name?
Thank you.
@@sangeyasha5435 in socialist countries, they just seize it from you at gun point.
I can’t get over how clean their equipment looks.
ikr, like thats the biggest sign you can tell if a restaurant/or whatever food place is - cares about what their doing, is if they actually clean everything.
It looks like they just have running water flowing over everything constantly, I doubt grime could stick for long especially if they clean daily.
^ this
That's one of the telltale that they care deeply about their product
@@poopoogamer1232 actually, at some factory in other countries there are dirty like if you see the process and their things, you will not ever never buy or eat tofu again in your entire life.
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
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👍🏻
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."
Japanese people dedication to work is out of this world, he wears a respiratory assist and still goes to work.
They've recently updated the designs of O2 machines, they now fit in fancy little side bags, much resembling a satchel or mini brief case. I hope he knows about them so he could walk with more confidence and mobility
@ItsUhLana doesn't make him wrong either, I have met people who just refuse to work so hard that they rather remain homeless.
Says his ex wife sold it to him.
Wonder if she got it in the divorce. How unfair if she got his fathers company to sell to someone else.
Imagine having a company your family spends 100 years to build and it’s given to the spouse of one of your children. That’s a disgrace.
@@DC-bp8sx Agreed
As a cheese maker, tofu=bean cheese.
Give me the bean cheese
Optimus Prime lulz
I love when people find that out for the first time.
yep; looks kind of similar to making mozzarella
And in Asia, people will actually let it age and ferment much like cheese. That's how stinky tofu comes about. Lolol
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?
having had fresh homemade tofu and soy milk, i could def taste the difference. if you're on the east coast, esp near nyc, there are asian restaurants that do their own homemade tofu here too.
I buy from the shop. It's the most delicious tofu I've ever had. I can eat it plain it's so good (or with just a splash of soy sauce).
@Young Tang Portland water is fluoride free. But fresh, clean stream water would be nice.
You can def taste the difference! A popular dish in korea is to take unpressed tofu fresh and boil and eat with just a bit of soy sauce. So good.
It's part of Japanese tradition, to hand over a business when the original owner's can't continue it anymore. It's still considered a family owned traditional business in Japanese culture, which is why they have so many "family owned traditional business with over 150years of history"
'Generation to generation... until his ex wife... sold it... to me..' Lmfao
you know that part just made me sad. why do people do that even.
lmao
How did she even own it
@@TheUltimateRiku prob good divorce lawyer
@@alkazi1482 money
He really seems to like his Job, and was also very informative!
I highly doubt that he works there on a daily basis. The other people are the ones making the tofu. He didn´t seem to be super experienced and the actual workers looked at him pretty skeptical :D
@@stefan514 he’s prob the manager... Most of them are like that I think.
@@Summers8Mike did you watch the video. He literally said that he bought the place.
@@beni6533 ya... then he started to manage it, instead of leaving the capital to the workers? Hire someone else as the manager?
@@Summers8Mike why would he leave the profit of his investment to someone else?
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
Meanwhile Jamie Oliver be ripping tofu with his bare hands and adding chilli jam to it.
Haiyaa
if you know, you know.
@@Hotpur uncle roger
Meanwhile Jamie Oliver be ripping tofu with his bare hands and adding chilli jam to it.
Haiyaa Jamie Oliver egg fry rice so bed he don't even use wok
Another fantastic video! Thank you to Mr. Ogata and his employees, and thank you to everyone at Eater for producing the video!
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.
Apparently he doesn't like being on camera because he has to wear a breathing apparatus
Very lucky for the Ota family to still have their property after the war. In Canada almost all Japanese Canadians had their property and land confiscated and sold at auctions, and post war for five years couldn't return to certain zones of the west coast.
My family lost a 20 room boarding home and five fishing boats in Vancouver, BC.
His ex wife sold the company WTF
@PiousCoding I agree... the Japanese were vicious.
My Dad says he remembers internment as one of the best times of his life. He was a six year old kid living in the beautiful mountains of interior British Columbia.
@K C Just for some context, there were no Japanese Canadians or Japanese Americans that were convicted or even charged with treason or aiding the Japanese war effort.
This dude is an American patriot for preserving the tradition. Much respect.
But it's a Japanese tradition, not American. Why is he an American patriot for preserving a Japanese tradition?
I wish every food company has such passion and devotion so that consumers could get the best quality
So proud to see this stellar local business being featured! Love their tofu...it's like no other - so so so much better.
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.
So glad to know Ota still producing and selling. Loved their tofu when lived in Portland.
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.
Because the cattle industry is extremely powerful.
Legends say the tofu is delivered by the mountain pass 4am in the morning while everyone else is asleep. The delivery is done so quick that its referred to as a ghost.
KANSEI DORIFTO??
I soooooo 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!
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
This was great, thank you for sharing. I hope to visit in the future!
This is art. What a joy. Preserving the legacy.
This was amazing. I would love to see more such content that talks about history as well as the dedication towards excellence
We need more people like this guy who essentially inherits a long standing business that really only needed to update to the age of Internet.
You get such a genuine feeling from him.
Thanks! Just taking my first steps making my own. This was very helpful! I wish we had a factory like that here...
The most handsome tofu maker ever
You calling other tofu makers ugly?
@@69elchupacabra69 haha lol no no no I said he is the most handsome tofu maker ever
*that you’ve seen.
@Just me I can't believe it... no way...
@Just me indonesian? No way
I buy these guys' tofu almost every time I goto the Korean market (G-mart). It comes packed in a knotted plastic bag filled to the brim with tofu brine, with the tofu sitting on a Styrofoam tray. If you eat it raw you can definitely taste the difference between Ota tofu and supermarket tofu.
I grew up in Portland also.. Yeah for you to keeping tradition alive. I bow to you.. stay strong..
Have never liked tofu but love your hard work and enthusiasm to keep this tradition going. Good luck on your future I hope you continue to prosper 😊
Now he just needs to get a Toyota 86 to complete his Initial D alter ego. He is already Japanese and owns a tofu house.
I see you're a man of culture 👍🏻
i was wondering if there'd be an Initial D comment, was not disappointed.
OMG, yes yes yes
Not just any 86, but specifically a 1983 Toyota Trueno (E-AE86) Sprinter GT-APEX.
ID refrence is too good
This tofu guy is dreamy. Gorgeous, industrious, pro athlete, dedicated to quality and tradition, loyal, well spoken... ugh. Not only is the tofu available in my town lame by comparison, but the men too... Jussayin.
What an incredible operation. I hope I can try Ota tofu someday. I work for my family's business, and a lot of it is still very old school. It warms my heart to see really old companies that still have their heart and soul.
Wow, I really appreciate this video. Thanks for sharing the process of making Tofu handmade style.
Last part is so inspiring - "they had no website, hand wrote every invoice - all they wanted was to make the best product." Now that's dedication!
Their tofu was great, I always fry it then dip it in soy sauce with calamansi and chilies, it was heaven.
Awesome that there are people out there like this new owner. Fresh tofu is the best . I remember as a child that I liked the fresh tofu my mom buys at the open market. They wrapped it in banana leaf and it was yummy.
That's what's missing in this so called "smart world", know-how and respect for the product and most of for the people. Kudos to you ! I'd buy it if I lived there.
Ota really does make wonderful tofu and soymilk. So glad to live in the same city.
I’ve made tofu before and even with my limited skills it is so much better fresh. Luckily I live nearby so I’m going to have to head over and try them out
I'm about to search where I can get it fresh, or mailed I just fell in love with tofu
@A.K. that's news to me as an asia. Fermented tofu is used as a condiment cause it breaks. While fresh tofu has its consistency and bounce, that's why we asian buy our tofu fresh. You can also choose the consistency of your tofu from extra firm good for fried or charred to soft tofu good for soups. Other source of ferment soy for us is soy sauce and natto. Tofu is a good source of protein but if you have mucles aches or joint pain that must because tofu is part of legume which are beans. Eat too much and it's bad. Eat fresh no side effect.
Making tofu is not that bad, and it really is extraordinary. I wish someone here in Chicago would start a place and serve with killer chili sauce.
FYI, I do not have the capital to do this, or I would have done so already
How is the tofu?
Me too. I love the okara fresh also. Don't like it after the first day. The tofu does last, well, it would last, I should say!
People who are passionate about what they are doing are similar to this guy. They talk in detail and know in detail. It really shows in the way they talk.
Much respect to these gentlemen 😁.
Really amazing to see it be done and the history and respect behind the company and production.
Do they have an AE-86 delivering those tofus?
De javu . . .
Or maybe a X Æ A-XII
Dang I actually sat in one. My younger brother used to own an AE86 because he was an initial d fan.
Where is the Subaru?
If you know, you know 😏
Great video! I've always wondered how they made this, and hand-made is always extra interesting. 😊
What an absolute artist! I want to try this tofu just because I really like the owner. How amazing.
I'm a Japanese. I recently learn a English expression "frozen in time". This video is just like that ! It looks that he still cherish the traditional way of making Tofu that we did before. That's really touching!
Just the observation of how incredibly clean the business is sells me! And I've never tried tofu yet lol!
That looks so amazing. I love a good tofu and look forward to trying some made with the tlc of someone with respect for history.
To me this is the representation of what makes America (and American food) great. The culmination of bringing something from another country (tofu making) yet using the best things in America (soybeans). The mashing of two worlds into something delicious.
This gives me chills. Such hard working Americans those previous owners were.
Thats a hardcore tofu making... It is something that anybody can be proud of.
Brilliant segment!!!
Wonderful to watch the whole process, that fella is really determined to keep the prduct right, congrats.
Its sad that the ex-wife of Mr. Ota sold the company outside the family but I am happy to see that it is in great hands and Mr. Ota is still active.
Wow. The facility is so clean 😍
Love what you do with passion
Really enjoyed this video! I lived in China for and ate both handmade and commercial tofu - handmade always tasted better. Now I am back in Vermont, USA eating tofu from local makers. Handmade or small batch is still the best and worth the higher price!
As a Filipino, I watched this video and started craving some tahó. My grandparents would buy me some from the taho-seller that walked by their house because they knew it would be made fresh and clean that day, like this.
I'm guessing from your comment that "tahó" means tofu ? Or it's something similar ?
Scyths1 Yep. It’s a kind of tofu. Soft tofu with a sweet syrup. Derived from the Chinese dòuhuā (豆花). A delicious treat. The seller would walk down the street with two buckets on a pole: one with the tofu, the other with the syrup.
Extra sago please! Gosh it's so good! And you know if the tofu is made fresh when it still tastes like taho without the sour aftertaste.
@@OuijTube That sounds amazing!
@@alyzu4755 it sure does. 😁 It's pretty straightforward with its ingredients. Like what Luigi said, it consists of sugar syrup, soft tofu, and also small sago(tapioca pearls). So simple yet so delicious.
As much as I would like to say "this way of making tofu is inefficient!", I watch this and I just think to myself "these guys really enjoy their work, respect their heritage, and the tofu tastes great". I think a lot more people should be like this, and it's a little bit sad that some people can't do it, but you really have to give it to the Japanese.
I'd definitely sacrifice efficiency for quality - you can make tofu fast or you can make tofu good, not really both.
I love the history and passion behind all of this
I grew up with homemade tofu. It's the absolute best! A fresh slice dipped in a some ground pepper flakes + salt is heaven.
I love tofu, it amazing in almost every dish
It's how they put hard beats over a guy explaining how to make the perfect tofu...Perfection
Love this 💕 thank you for sharing
I love my city, my state, my community just a bit more now. I had no idea Ota was so close and I'm tofu obsessed! Its a must now.
Wow, this place is like 15 minutes away from my house, how have I never heard of them before? Definitely going to stop by this weekend.
How was the tofu?
There was a small todu shop every 10 blocks in Tokyo five decades ago. Only a few run the business nowadays like this dude.
This is legacy food. Thank you for showing this great story. 👏🏼👏🏼👏🏼👏🏼👏🏼
wow. the dedication he has towards tofu making amazes me.
Amazing made, I love tofu🥰
This is still a factory product made by the fine machines. I still remember the tofu that my grandma made with an iron pot, a stone mill, a wooden mold with three heavy stones, and a giant fine cloth sheet. Those are the best tofu I have ever eaten! and Those are the real hand-made tofu. Stone-milled tofu has many differences from machine milled tofu (texture and taste). Also, iron pot cooked tofu is different from stainless steel cooked tofu.
You probably have an emotional taste boost. Stainless steel contains
mainly Iron. And the milling difference is not there too. I tried it with flour.
@@dieabsolutegluckskuche5174 not really, stainless steel is chromium, iron, and carbon whereas cast iron is around 5% carbon with no chromium in it. This makes the difference.
@@whosyourdaddy5719 But it doesn't make a taste difference. Except you are one of 1.000.000 superfood tasters. But then your recommendation is irrelevant to the normal consumer anyways.
@@whosyourdaddy5719 actually the most common stainless steel is the 18/8 (chromium and Nickel) and stainless steel has always less than 2,5% carbon. the rest is iron. So it contains mainly Iron. The most common stainless steel at least. Have a nice day.
@@dieabsolutegluckskuche5174 it does when it cooks with constant heat. diffusion really works.
That’s pretty cool how it uses so much water. Great stuff and great video 👊
tofu made with love I really enjoyed your video thank you!!.
The medium looks like the extra firm I get from the Asian market I'd love to try a tofu that firm, I bet the flavour is more intense
I prefer silken or soft tofu. I used to eat medium firmness tofu but once I tried the silken, I can't go back. Looks like they only produce extra firm, firm and medium. I would definitely purchase their product regardless.
I had some Chinese tofu that was much more yellow, and very tough, sort of like leathery pasta. It must have been dehydrated or something. It was tasty after cooking in a hotpot.
I was going to comment that tofu stopped being "fine" when it became trendy, but seeing this process shows me that there is still quality tofu out there.
Well edited together 🙌🏻🙌🏻🙌🏻
The history is incredible, very informative episode
if this guy ever has a son he makes do delivery for the tofu, ill know this place is legit
Initial d
I wonder how freshly made tofu tastes like. Glad the new owner is passionate in making tofu, and that the previous owner is still with them to help in the operations.
It’s more aromatic
@@JustSujC how about the taste?
It should still taste nutty and has a stronger soy flavor, as if you're drinking sugar-free soy milk. Now that I think about it, it's so hard to explain. He's right about mass-produced tofu from big factories are rather bland.
@@chrisbergsten1429 oh. Tofu is bland to me so i was curious how a freshly made one would taste. I really on spices and sauces to give it flavor.
@@dee_lulu so that explains why tofu tastes bland to me, I get them in the supermarket which probably is sourced from a mass production factory. 😅
Some people don't know how versatile tofu is..I love tofuuu
Thank you for sharing
Jason was a MLB draft wtfff
Wow. Really? No wonder he's got such an athletic build and great posture. I thought it was just the grind of factory work!
The internets say he was drafted by the San Diego Padres. First Baseman, and DH
This guy is very informative like initial D anime
Portgas D Tofu?
I've never had tofu.
Fascinating video. Thank you.
I never knew about this place. Going to make a special trip to Portland soon. Very cool!
I love tofu. I wonder if they have international distribution 😢
Tofu is not delicious... no I'm sorry but I'm not living in a fantasy rainbow show
@@scottscottsen3089 Hahahah, it's ur opinion.
Or maybe cuz you guys don't know how to serve it.
i think tofu tates like carboard
im asian and i eat tofu everyday, now im so bored in eating it
I've never had tofu and now y'all in the replys badmouthing it. damn
He’s Hafu? Glad to hear their building was there for them when they came back from internment caps. Unlike many from California who returned to find their farms were taken.
tabun hafu
ゆうおり so desu ne.
hai.
Tofu is my favorite food desu
looks to be 3/4 Japanese, rather than 1/2
im half asian half amazing
Thanks for sharing!
This was satisfying to watch.
I went to South Australia a few years ago and visited a very reputable winery. I praised their store fittings including very old, huge and dark wooden ex-bank (ANZ) doors that were bought and fitted in the winery store when the bank was demolished to build a new modern one.
The lady at the counter that the whole winery was sold not long ago to an investor who has nothing to do with wine producing because of the children's feud on inheritance after their last parent passed away.
The photos on the wall showed how tough it must have been to cut down all the wild trees in the bush and remove huge stones to make a flat winery field, in their long skirts and thick wool jackets, around 100 years ago; all hand done. Some wine trees were 100 years or so old with very thick trunks.
I felt really sad that they could not see how difficult it must have been for their ancestors to start the winery from scratch, let alone growing it to be a prominent producer; and sold it for money only. Realistically, the winery keeps producing income to support generations to come if they are not too extravagant in spending, for money's concern.
None of the children would be able to buys it back, very unlikely. And it is not likely that any descendants will start a winery from scratch. Money will be gone in future, and so will the winery from their family history.
I hope people are wiser to see beyond only money and value things money can hardly buy, and appreciate what is given to them, for free.
This video makes me starving and want to eat some tahu goreng (fried tofu in Indonesia)
Tofu is great. As a West Indian here, I love to bake tofu and it can be used in many versatile ways. Tofu is wonderful!!
His passion is incredible!
As a Filipino, it is so hard for me to not think of taho looking at all that tofu. I prefer mine chilled then drizzled with sweet honey or maple or any fruit syrup.
In Indonesia we call it tahu I prefer mine pan seared and drizzle with sweet soy sauce mixed with chopped Tabasco garlic and shallot, never have it in a dessert kinda style it sounds really good
tofu is Japanese Pronounciation of Chinese word 豆腐 Doufu.
Dou mean bean, fu means rot (decay)
it's possible f sound changed to h.
thing is, Japanese can't really pronounce f to begin with, not sure why they chose f for transliteration.
Saw him on the road the other day when his ae86 zoomed right past me.
Deja vu!
Nice tour!
Beautiful!
I've never seen tofu being made, it's a lot like making cheese.
essentially it is cheese