FAQ’s
1. What makes Hodo Soy’s tofu different/special?
2. Where are your soybeans from?
3. Can I visit the Beanery and see what you do?
4. How do I get a job at Hodo Soy?
5. Do you make fermented soy products like tempeh, miso or natto?
6. Can you donate food to my event or non-profit?
7. What is tofu and how is it made?
8. What is yuba and how is it made?
9. I hear that soy is good for you / bad for you – what is true?
10. What is calcium sulfate?
11. Where can I buy your products?
1. What makes Hodo Soy’s tofu different/special?
We could write volumes about what makes Hodo Soy’s products unique, but we’ll sum it up with three ways that you will taste a difference:
1) Freshness. Soymilk, tofu and yuba deliver a completely different experience when eaten fresh. For this reason and because we don’t use any preservatives or stabilizers, we aim to have all of our products delivered to customers as soon as possible.
2) Good Beans. Good beans make good soymilk, good tofu and good yuba. Our certified organic, non-GMO soybeans are grown by Clay Family Farms, a fourth generation family owned farming cooperative that has been farming for almost 100 years in Dakota, Illinois. This exclusive varietal is hand selected by our Tofu Master, Minh Tsai, specifically for its high protein and fat content, which results in a richer, creamier soymilk and tofu. We only use whole soybeans, never any preservatives, soy extracts or isolates.
3) Full-Spectrum Soy. Soy is so much more than soymilk and blocks of plain tofu. We aim to craft something for every taste, culinary use, and cuisine. Beyond our delicious soymilk and tofu, we make yuba (tofu skin) as well as a full line of flavorful ready-to-eat products such as our braised tofu, tofu salads, and tofu burgers.
2. Where are your soybeans from?
Our certified organic, non-GMO soybeans are sourced from a fourth generation family farm called Clay Family Farms located in Dakota, Illinois. This unique variety is higher in fat and protein content, which gives our soymilk and tofu a richer, creamier flavor.
3. Can I visit the Beanery and see what you do?
Yes! We encourage everyone to come visit The Beanery in sunny West Oakland. One of our core missions at Hodo Soy is to demystify tofu and help our community gain a deeper connection to where their food comes from.
Beanery tours are one hour long and include:
- a short video introduction from Minh Tsai, our Tofu Master
- ample time for q&a and observing the production process through the viewing window
- a generous array of our products to taste
- an opportunity to purchase any of the products you taste
We typically offer public tours on Mondays and Wednesdays at 10:30 a.m. and/or 12:30 p.m. To purchase a ticket ($10) to an upcoming tour, click here.
4. How do I get a job at Hodo Soy?
At Hodo, we are always eager to meet fun, honest and hard-working people of all backgrounds. A large part of why we make such great products is because we have a fantastic team. If you are interested in joining our team, simply send your resume and an introduction to resume@hodosoy.com
5. Do you make fermented soy products like tempeh, miso or natto?
Currently, Hodo Soy makes only fresh, non-fermented soy products.
6. Can you donate food to my event or non-profit?
At Hodo Soy, it’s important to us to give back to our community. We currently donate to several Bay Area food banks and charity events. If you have an idea for Hodo Soy’s charitable efforts, please email info@hodosoy.com.
7. What is tofu and how is it made?
Tofu is the curd of coagulated soymilk.
Traditionally produced tofu is made by grinding soybeans into a mash, cooking the mash, and then separating the remaining milk from the bean pulp. A mineral, such as calcium sulfate or magnesium chloride, is then added to the soymilk to produce curds. The curds are then pressed, forming blocks of tofu. The resulting tofu can be left in a soft, silken form, or pressed longer to create firmer blocks. We invite you to come see this traditional method in action at our Beanery
8. What is yuba and how is it made?
Yuba is simply the skin that forms at the top of a batch of fresh, steaming hot soymilk. Traditionally, soymilk is warmed from beneath, allowing the protein and fat to rise to the surface, forming a skin. The skin is then lifted from the milk by hand and hung to dry. We invite you to come see this traditional method in action at our Beanery!
9. I hear that soy is good for you / bad for you – what is true?
There are opposing viewpoints on the health benefits of soybeans and we encourage all of our customers to talk to their health care practitioners if they have questions. At Hodo Soy, we see our fresh, organic, pure soymilk, tofu and yuba as simple, traditional foods with a long history as part of healthy diets in large populations of the world. We use only whole soybeans, no processed proteins or isolates, and employ production methods that are centuries old.
Calcium sulfate is a naturally occurring mined mineral that is the most traditional coagulant used in making tofu. When added to soymilk, calcium sulfate acts as a catalyst for separating the curds from the liquid. These curds can then be left soft or pressed firm to create different varieties of tofu.
11. Where can I buy your products?
Hodo Soy products can be found in many farmers’ markets, restaurants, grocery stores, and on-site cafes at schools and corporations throughout the San Francisco Bay Area. Click here for a directory to our farmers’ markets.
For more information about availabilities in your own area, please email info@hodosoy.com.
12. Do you ship?
We currently do not ship our products.
Have a question that we don’t answer here? Send it our way and we’ll do our best to respond with the answer.