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Ota Tofu has been crafting traditional Japanese tofu for more than 100 years. Today, it attracts a new generation of Portland chefs.
TASTE written by Rachel Pinsky photography by Carly Diaz
WHEN OTA TOFU OPENS ITS DOORS on Southeast Stark Street each morning at 9 a.m., customers arrive bearing Tupperware and coolers, seeking pieces that are still warm. Employees from Portland favorites like Nong’s Khao Man Gai, Verde Cocina, Aviv and Marukin Ramen appear with buckets. What they seek? An artisan, plant-based product made using traditional Japanese methods, without preservatives or machines, in much the same way for more than 100 years.
