The people behind tofu.
Makers, places, traditions and new voices — the human side of a craft too often reduced to an ingredient.
The Fujiwara Family, Four Generations of Tofu
In a narrow workshop outside Kyoto, the same three steps have been repeated every morning for eighty years. Nothing about it has gotten easier.
A Tofu Maker in Brooklyn, Building From Nothing
No inherited workshop, no family recipe. Just a former line cook, a secondhand press, and a theory about what American tofu could be.
Inside a Fermentation Cellar Most Diners Never See
Beneath a restaurant in Chiang Mai, a chef is aging tofu the way others age cheese — for months, in darkness, tracking a transformation most of the industry has abandoned.