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00:00:00 – 00:08:47
The video showcases Ota, America's oldest tofu factory, where owner Jason handcrafts tofu traditionally despite modern technology. The process involves soybean preparation, cooking, filtering into soy milk, and adding coagulant for tofu production. Excess byproduct is repurposed. Different tofu firmness levels are achieved via water removal and coagulation with nigari. The family's resilience through history, including World War II internment, is highlighted. Challenges faced by small tofu manufacturers against large automated factories like fluctuating soybean prices and strategies to adapt are discussed. The growing popularity and market projections for tofu due to its nutritional benefits are mentioned, with future strategies to meet demand while preserving traditional methods.
00:00:00
In this segment of the video, it showcases Ota, the oldest tofu factory in America, where they process about 3,000 pounds of tofu daily. Jason, a former pro baseball player turned owner, is committed to handcrafting tofu in the traditional Japanese way despite modern technologies available. The process includes soaking soybeans, grinding them into a slush, cooking the mixture, filtering out soy milk, and adding coagulant to create tofu. Excess byproduct called okara is repurposed for baking or as animal feed. The tofu is made from three ingredients: soybeans, water, and coagulant, with the option to adjust coagulant levels for desired firmness.
00:03:00
In this part of the video, the process of making tofu is described. The egg-looking mixture is spooned into molds and then hand-shaped by Jason using cheesecloth. Different levels of firmness are achieved by squeezing out varying amounts of water. A hydraulic press is used to remove excess water, and the tofu is then placed in a bath and cut into blocks for packaging. The unique Japanese techniques and recipe of using nigari to coagulate are highlighted, originating from Oda Tofu’s history that dates back to 1911. The resilience of the Oda family, surviving internment during World War II and continuing the tofu business, is emphasized. Jason took over the business in 2019, preserving the handmade tradition and becoming the tofu master, handling every aspect of the production process.
00:06:00
In this segment of the video, the main points include the challenges faced by a small tofu manufacturer competing against large factories with automated processes and low costs. The impact of fluctuating soybean prices, particularly due to trade tariffs with China, causing price increases in tofu products is highlighted. The transcript also mentions the steps taken by the small manufacturer to adapt, such as redesigning packaging, utilizing social media marketing, and attracting new customers. The growing popularity of tofu due to its nutritional value is noted, with the projection of a significant market growth. The segment ends with the small manufacturer considering options to meet growing demand while maintaining traditional production methods.