Ninth Annual Soy and Tofu Festival – June 29, 2019 at The Event Center at St. Mary’s Cathedral

Saturday, June 29, 2019, 11 a.m. to 5 p.m.

Event Center at Saint Mary’s Cathedral
1111 Gough St. (at Geary Boulevard)
San Francisco’s Japantown

The mission of the Northern California 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 Northern California Soy and Tofu Festival — an 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 exciting 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.

Schedule of Events

Main Stage in Patrons Hall

11:30 a.m. Cooking Demonstration:
Shio Koji Tofu with Dengaku Miso with Mariko Grady of Aedan Fermented Foods
12:05 p.m. Tofu Eating Contest
12:15 p.m. Curt Yagi & The People Standing Behind Me
1 p.m. Cooking Demonstration:
Sisig made with Grilled Mushrooms and Tofu with Reina Montenegro of Nick’s Kitchen and Nick’s on Grand
1:30 p.m. Tofu Eating Contest
1:45 p.m. Cooking Demonstration:
Tofu and Yuba Making 101 with Henry Hsu of Hodo Foods
2:15 p.m. D’Groove
3 p.m. Tofu Eating Contest
3:15 p.m. Cooking Demonstration:
Soymilk Mochi Dusted with Kinako with Kaori Becker of Kaori’s Kitchen
4 p.m. Tofu Dessert Competition

Community Stage in St. Francis Hall

12 p.m. MeAN (Members even After NiCE — a capella)
1 p.m. Wesley Ukulele Band
2 p.m. Ito Yosakoi
3 p.m. Reigne

Cooking Stage in Hall C

12:15 p.m. Miso-Making Workshop with Mariko Grady of Aedan Fermented Foods ($25)
2:15 p.m. Soymilk Mochi Dusted with Kinako, as well as Odango made with Mochiko and Tofu, glazed with Mitarashi Sauce Workshop with Kaori Becker of Kaori’s Kitchen ($45)

Order tickets for these workshops HERE

Cooking Demonstrators

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
Ito Yosakoi

2019 Vendors

Artisan Vendors
P.M.B.Q. Studios
Nami Creations
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
Eastwind Books
BeeFy & Co.
Renewal by Andersen
Feel the Rain
Fat Rabbit Farm
Food Vendors
Nick's Kitchen
Salad Cosmo USA
Ooh De Lolli
Jade Chocolates
Nakayoshi Café

Food Trucks
Sam Choy's Poke to the Max
Frozen Kuhsterd 

Health and Wellness Vendors
Farm Fresh to You

Nonprofit Booths
SF Hep B Free-Bay Area
Centers for Medicare & Medicaid Services
Vegan Outreach

Product Donor Booths
Hodo Foods
Seapoint Farms
Cold Mountain Miso
North American Foods Co