Our mission is to create the finest tofu possible by honoring time-tested traditional methods. Since 1911, we are committed to crafting exceptional tofu that respects both heritage and artisanal excellence.
At Ota Tofu, we believe that exceptional tofu comes from exceptional care. Each step in our process reflects our commitment to quality, tradition, and craftsmanship.
By starting with Ohio-grown, high-protein soybeans, we can achieve the best texture, taste, and nutritional content of our tofu.
The soybeans are left to thoroughly soak in water until they are fully saturated, slowing down the cooking process to maximize the tofu's texture.
Many factors can affect the consistency, so we take extra care during grinding, filtering, coagulating, and pressing to offer a consistent product.
By processing the tofu by hand, we can ensure that each block of tofu that bears the Ota Tofu logo is of the highest possible quality.
While we maintain the traditional methods that have defined our quality for over a century, we continuously refine our process to craft the perfect tofu—a balance of heritage and innovation that you can taste in every bite.
Tofu is a soy bean curd that dates back more than a thousand years, from ancient China to Japan, and eventually to America where Ota Tofu has proudly carried this tradition since 1911.
When the Ota family started their business in 1911, it provided a healthy taste of home for Portland's thriving and rapidly growing Japanese immigrant community. Ota Tofu is now the oldest producer of tofu in the United States and one of the oldest in North America.
The first Ota Tofu blocks were cooked in gas-fired brick ovens and except for a four-year period during World War Two, they have been a mainstay of the Asian-American community ever since.
During the war, the Ota family, along with tens of thousands of Japanese-Americans along the west coast, were forced to give up their homes and businesses. Fortunately, a sympathetic landlord protected their original location in Northwest Portland and at the end of the war the Ota's were able to resume producing Tofu for Portland's Asian-American community.
When Jason Ogata, a Portland-native and former professional baseball player who grew up eating Ota Tofu, learned that the Ota family was thinking about closing their shop, it was clear what needed to be done. Jason took over in 2019, working alongside the Ota family to keep America's oldest tofu company alive.
What makes Ota Tofu stand out from other brands? Our dedication to traditional craftsmanship and quality ingredients creates a tofu experience unlike any other.
Ota Tofu is made with only three ingredients – soybeans, water, and nigari. This traditional coagulant, derived from seawater and imported from Japan, is one reason our tofu must be handmade.
Nigari produces soybean curds that are too delicate for a machine to process, requiring each slab of Ota Tofu to be hand stirred and handcrafted.
While other producers use calcium sulfate (gypsum) that allows for machine processing, we believe nigari creates better texture and flavor – and invite you to taste the difference.
Discover the story behind America's oldest tofu shop and our commitment to preserving traditional tofu-making methods.
Ready to taste what makes Ota Tofu special? Find our products at local markets throughout Portland and the Pacific Northwest.
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