The mission of the Soy and Tofu Festival is to educate the public about the health benefits and various uses of soy and tofu. In adhering to these goals, the annual fundraiser for the Nichi Bei Foundation strives to be a vehicle for community-building and leadership development while adhering to the foundation’s mission of keeping the community connected, informed and empowered.
This culinary and cultural event showcases soy and tofu vendors, provides an educational forum on the various uses and benefits of soy and tofu, offers live music and cultural entertainment, interactive games and tofu eating contests, and culminates with the Soy and Tofu Dessert Competition.
Proceeds from the festival help to publish the first nonprofit ethnic community newspaper of its kind in the country, the Nichi Bei Weekly.
Mariko Grady of Aedan Fermented Foods
Reina Montenegro of Nick’s Kitchen and Nick’s on Grand
Henry Hsu of Hodo Foods
Kaori Becker of Kaori’s Kitchen
Curt Yagi & the People Standing Behind Me
Wesley Ukulele Band
InCharacter Asian Calligraphy
Nail Therapy by Joy – Color Street Independent Stylist
Sherilyn Iwanaga Chew (T.) and Christine Iwanaga Chew (Very Special Limited Edition)
Shui M Chan
BeeFy & Co.
Renewal by Andersen
Feel the Rain
Salad Cosmo USA
Ooh De Lolli
Sam Choy’s Poke to the Max
Health and Wellness Vendors
Farm Fresh to You
SF Hep B Free-Bay Area
Centers for Medicare & Medicaid Services
Product Donor Booths
Cold Mountain Miso
North American Foods Co
Free tote to the first 500 in attendance. For more information: https://soyandtofufest.org/