Tofu Making 2.0

Jodie Chiemi Ching
Special to The Hawai‘i Herald

Question: How do you transform a 67-year-old mama-san and papa-san business like tofu making into an exciting and relevant 21st century enterprise? Answer: By being innovative and persistent and by throwing heart and soul behind your craft.

That is precisely what Aloha Tofu owners Paul and Misa Uyehara are doing to keep their nearly seven decades-old tofu-making operation thriving beyond traditional tofu products, such as firm and soft tofu blocks, fried tofu, aburage skins and okara (soybean meal). They have instead been experimenting with new and fun ways to enjoy tofu through their Tofu Town restaurant in Iwilei, tofu-inspired workshops and by taking their tofu innovations out into the community.

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