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			Public Tastings at the Beanery Begin in December Full Swing Production at the Beanery News & Notes Taste pure soymilk fresh from the kettle. Savor yuba (tofu skin) from the only fresh, organic producer in the US. Sample Hodo dishes that can't be found elsewhere. Watch our artisans make soymilk, tofu and yuba. Learn about soybean selection, soymilk Brix content, yuba technique and other important elements of the innovative production process at Hodo. Starting December 16, Hodo Soy Beanery will launch public tastings at our newly-opened Beanery in Oakland. During a one-hour session, visitors will learn about tofu- and yuba-making, view production in action, and taste a variety of Hodo's freshly-made products. These public visits have been a goal ever since we first laid plans to open our new production facility. We want to pull back the curtain on tofu-making and offer people the opportunity learn about, appreciate and enjoy soy in a new way. Artisan tofu- and yuba-making is a fascinating process to experience. Taste the difference between our freshly made soy products compared to off-the-shelf supermarket products. We are excited by the challenge to do something that hasn't been done before - Hodo Soy Beanery is the first tofu maker in the US to offer public visits and tastings. All tours will be by reservation only. Initially, availability will be limited (one session every two weeks: Wednesdays at 12:30 p.m.). Tours will be held in small, intimate groups and include tastings. Ticket price is $10 per person. Come join us! The day is finally here. Those of you who have been fans and customers through the years all know that Hodo's new home in Oakland has been a long time in the making. Crafting the idea in 2006. Searching for the location in 2007. Design and construction in 2008-09. Then, in October 2009, we are proud to say, The Beanery came on line and opened for business. This whole effort started with the simple need to have more room to make Hodo's unique line of soymilk, tofu and yuba products. For the past five years, we have been working out of a small facility in San Jose. There was little room to produce for new customers. There was little room to develop and experiment with new products. Now, in Oakland, we work in 13,000 s.f. of space. We have upgraded our production equipment and enlarged the kitchen where we make Hodo's line of ready-to- eat dishes. Why does this matter? With the opening of The Beanery, you can expect better availability of our most popular items (like the Sesame Yuba Strips), continued innovation of new products (we have just launched a delicious patty made of tofu, yuba and vegetables), and wider distribution of our products to Bay Area restaurants and grocery stores. What won't change is our focus on making the tastiest soy products available. We still use the best organic, non-GMO soybeans available. We still make our products fresh daily. We still work to change the way that people think about and experience soy. So, come visit us at one of our farmers' market booths, make a call to your Hodo customer service person, or reserve a tour and tasting at The Beanery. We look forward to telling you more about what is new at Hodo! In the News Some highlights of the recent articles written about Hodo and the opening of The Beanery: - The Atlantic.com: "In California, Making Tofu Hip" - The San Francisco Chronicle: "New Factory to Help Unravel Mystery that's Tofu" - The San Francisco Business Times: "Hodo Soy Beanery Opens West Oakland Plant" New Places to Find Hodo - Mission Beach Cafe, San Francisco. On the menu: "Marinated Hodo Tofu, aromatic quinoa, roasted fall vegetables, gypsy pepper romesco sauce" - Plymouth Cafe and Slice Cafe at Google Corp., Mountain View. - Nectar Wine Lounge, Burlingame. On the menu: Hodo yuba in their "Delicata Squash Soup" and our tofu is in the "fried tofu cruton" of the "Little Gem Salad". - Poleng Lounge, San Francisco. New Products: - Hodo's new Tofu Patty. A big hit at our farmers' markets - our patty is super flavorful and made entirely from fresh, wholesome ingredients (Hodo's tofu and yuba, with mushrooms, carrots, celery, and onions). It is great in a sandwich, for breakfast, or diced in a stir-fry. So good! Original Products:
PERSIMMON SOY SHAKE

Hodo's Soy Custard is our version of silken tofu and is the softest, most delicate tofu that we make. It is great eaten right out of the tub - either sweet with some honey or our ginger syrup - or savory with some good dashi or soy sauce. It is also the perfect texture of tofu to blend into fruit shakes. Many fruits work well for this, but during this time of year, our farmers' markets are full of beautiful persimmon. Hachiyas (the kind that you eat when soft - not the Fuyu) have a naturally sweet flavor and rich texture that rivals fruit conserves and pie fillings. Creating a creamy protein-rich shake is as simple as blending the pulp from 6 Hachiyas with 1 container of Hodo Soy Custard and some Hodo soymilk. Here is a recipe that we've been working on at The Beanery these last few days . . . 2 C Hachiya Persimmon Pulp (approximately 6 persimmons) 1 Hodo Silken Custard (16oz.) 1-1/2 C Hodo Fresh Soy Milk Lemon Zest Juice from 1 Tangerine 1/2 t freshly grated Ginger DIRECTIONS: 1. Select 6 very ripe Hachiya persimmons, with almost translucent skins that are about to split open from the weight of the fruit's jelly-like pulp. 2. With a spoon, scoop out the persimmon pulp and discard the seeds and skin. 3. Blend the pulp in a blender or food processor until smooth. 4. Add the remaining ingredients. Blend thoroughly and serve.