36 Hours in Oakland, California

December 3rd, 2015

# 8. ­Something Unexpected, 3 p.m.
On a West Oakland sidestreet with graffiti and industrial lots, the sophisticated Korean restaurant FuseBox …The beans used in the house tofu come from the nearby Hodo Soy Beanery.

The New York Times

Family closes two-generation Sacramento tofu business

November 27th, 2015

The Kunishi family still own their south Sacramento facility and will be the landlords for Hodo Soy Beanery…Minh Tsai, founder of Hodo, says the Sacramento facility will employ up to 50 workers. Tofu will be pastuerized but through modern equipment and techniques, and Tsai believes it will still contain the pronounced soybean essence that traditional customers prefer.
“We see ourselves as a next-generation producer,” said Tsai. “Alvin and Dorothy and their parents are essentially the first wave. Our process is not dissimilar, but we just remove some of the heavy lifting that Alvin (endured). We love their story and the legacy they left behind.”
The Sacramento Bee

Why Artisanal Food Makers Find It Hard to Digest Growth

November 20th, 2015

Minh Tsai, founder of Hodo Soy of Oakland, now the fastest-growing organic-tofu company in the country, also took a slow route. Mr. Tsai, who has landed contracts with Costco, Whole Foods and Chipotle over the 10 years his company has been in business, only began distributing outside the West Coast this year..

The Wall Street Journal