Huadou Soy Concept Store

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Berlin
Huadou Soy Concept Store

Online tofu workshop/ Tofu box
Selected artisan shoyu and miso
Let soy be a culture. Kultur- und Kreativpiloten Deutschland 2020

29/06/2025

Tofu Meets Alpine Creativity — A Meal to Remember

Our tofu workshop was elevated to a whole new level thanks to the thoughtful collaboration with vegan catering brand .

Chef .julia designed a beautiful plant-based menu, built entirely around the tofu we made fresh that day. The main dish — featuring yuzu dressing, fermented radish, chili oil, and tender tofu — captured the essence of simplicity and depth. It was a perfect expression of how tofu can hold its own, with both freshness and subtlety.

She also prepared a dessert table full of creativity and surprise: pandan-flavored cake, miso cookies, and other vegan treats that delighted everyone who joined.

We were once again moved by the openness and passion for plant-based food we found here — even in the heart of a traditional alpine village. It reminds us that vegan culture is growing in all directions, quietly and sincerely.

A heartfelt thank you to all who took part in the workshop, and to from for the kind invitation. Your love for tofu and plant-based living inspires us and gives us strength to continue. 🌿

29/06/2025

Tofu Workshop in the Alps — A Return to Nature

On June 16, 2025, we had the privilege of bringing our tofu workshop to the foothills of the Tennengebirge mountains in Austria, invited by the inspiring team at

Hosted inside their beautifully built, all-wood studio, we made tofu using pure spring water from the mountains — resulting in a firmer texture and a naturally sweet flavor. It was served with a homemade chive sauce, lovingly foraged and prepared by from the surrounding alpine landscape.

This experience meant a lot to us. Bringing fresh tofu into a traditional alpine village — a place historically rooted in dairy culture — felt like a quiet return to nature. We were moved by the many people we met who are exploring and committing to plant-based living, even in these remote mountain communities. Their sincerity and dedication deeply impressed us.

It reminded us of why we started soi&co., and gave us fresh motivation to continue — slowly, steadily, and with care.

Thank you to everyone who made this moment possible.

25/05/2024

Following our introduction of .lab , we’re excited to showcase their two latest miso offerings:

**1. Kichererbsen Miso Miso (Chickpea Miso):** This chickpea miso, refined with Kyoto inspirations and local chickpeas, offers a complex yet mild profile with hints of sweet apricot, tropical fruits, and cheesy parmesan notes. Perfect for creating delectable hummus, marinades, and pasta sauces.

**2. Reis Miso Miso (Rice Miso):** With its double dose of umami and a striking reddish hue, this rice miso brings childhood memories of pumpernickel bread alive, blended with the rich flavors of dried figs and Genmaicha green tea. Ideal for miso eggplant, soups, granola, and exquisite tomato sauces.

Both are now available in our fridge, and misomiso.lab’s website also features original recipes designed for these products. Enhance your culinary creations with these unique flavors! Visit us or their website to explore and taste these culinary gems.

Photo .aesthetics

25/05/2024

Introducing misomiso.lab to the soi&co. collection! 🌿

We’re thrilled to announce that another fascinating brand has joined our collection — .lab from Heidelberg, dedicated to the artisanal craft of making miso.

Daniel, a partner at misomiso, shared with us a memorable encounter from three years ago when he stepped into our store—back then known as huadou. A detailed miso tasting we conducted sparked his interest in miso. Inspired in part by this experience, he along with his partners Melina and Mieko, who share a passion for high-quality food, embarked on a journey in Heidelberg, gradually creating their own artisanal miso. They’ve recently launched their brand, introducing their first batch of self-produced, natural fermented miso!

misomiso.lab isn’t just about miso soup; it’s about exploring the culinary potential of miso beyond just a seasoning for broth. Using organic soybeans and chickpeas from Baden-Württemberg, rice from Italy, and salt from the Portuguese coast, they aim to create the tastiest miso with regional ingredients. Their products promise to be a flavor explosion, enhancing everything from your hummus to your pasta while offering numerous health benefits.

We’re proud to have played a role in their inspiring journey and to see the heights they have reached. Congratulations to misomiso.lab on building a fantastic brand! 🎉

Starting today, you can purchase their exquisite miso products directly from our shop’s fridge. Dive into the delicious world of misomiso and experience the umami wonder for yourself!

Photo .aesthetics

13/09/2022

Step Three - Boiling

Bringing the soya milk to a real boil is an important step. Like all legumes, soya beans contain saponin, a substance that is not easily absorbed by the body and can cause indigestion in people with sensitive stomachs. However, saponins degrade automatically in boiling water, so it is important that we bring the soya milk to a real boil before consuming it.

The foam that floats on the surface of the soya milk is mainly saponin and, during the heating process, as this foam prevents the water vapour from rising, the volume of the soya milk quickly becomes larger and overflows, giving the false impression that the soya milk has been boiled. The correct way to do this is to add a little cool water at this point to bring the level of the soy milk down, then skim off the foam with a strainer and continue heating to real 100 degrees.

12/09/2022

Step two- Filter II

Patiently squeeze out the soya milk and the dregs left in the cloth are Okara. But don't throw them away, they are actually dietary fibre from the soya bean and have a lot of nutritional value. There are many recipes for Okara on the internet. We will also be developing our own recipes for Okara.

12/09/2022

Step two- Filter

After thorough mixing, the majority of the proteins in the soybeans have dissolved in water, while the fibres of the soybeans are broken down into fine dregs. We need to prepare a piece of cloth large enough to strain these dregs to obtain a smooth raw soy milk, so as not to affect the taste of the tofu.

10/09/2022

Mixing

This is the first step in making tofu.

After soaking the soybeans overnight, you will need to use a blender to break them up so that the proteins in the soybeans dissolve in the water.

The finer you blend them, the more protein you get and the thicker the final tofu will be.

10/09/2022

Online Tofuworkshop

We always recommend making tofu yourself, as it is delicious, healthy and environmentally friendly at the same time. In our online workshop, you will acquire this skill and learn about an eating culture that is widespread in Asia. Each ticket is valid for one access link. You can participate with an unlimited number of family members and friends from the comfort of your home.Using the TOFU BOX and accessories we provide, we will guide you online through the process of making fresh tofu in your own kitchen via Zoom. You will also learn the basics of the soybean and how to make soy milk and yuba.

We will be offering two online tofu workshops on 9 and 16 October. This is a great opportunity for anyone who wants to learn how to make tofu but can't make it to our courses in Berlin.

Registration deadline is 26 September. There are only a few tickets left. We look forward to meeting you online "in person" and giving you an insight into soy culture!

10/09/2022

We always recommend making tofu yourself, as it is delicious, healthy and environmentally friendly at the same time. In our online workshop, you will acquire this skill and learn about an eating culture that is widespread in Asia. Each ticket is valid for one access link. You can participate with an unlimited number of family members and friends from the comfort of your home.Using the TOFU BOX and accessories we provide, we will guide you online through the process of making fresh tofu in your own kitchen via Zoom. You will also learn the basics of the soybean and how to make soy milk and yuba.

We will be offering two online tofu workshops on 9 and 16 October. This is a great opportunity for anyone who wants to learn how to make tofu but can't make it to our courses in Berlin.

Registration deadline is 26 September. There are only a few tickets left. We look forward to meeting you online "in person" and giving you an insight into soy culture!

10/09/2022

Do you want to know how soybeans are transformed into tofu?

Making tofu is so easy, it only takes half an hour in your own kitchen!

Follow the rest of our photo series, or just join our online tofu class!

22/03/2022

Yodofu (湯豆腐）

Tofu and kombu, along with a little sea salt, make a classic Japanese dish——Yodofu (湯豆腐), in which tofu is simmered in kombu broth over low heat. In winter, families sit around a donabe and watch the steam rise. Yodofu is a delicacy that is deeply remembered by the Japanese people and has been the subject of many poems. For example, the famous haiku by Mantarō Kubota,

“湯豆腐やいのちのはてのうすあかり”

It can be translated as “Life is as fleeting as the steam rising from Yodofu.”

It is said that Yodofu originated in Nanzen-ji Temple in Kyoto, which with the title of "First Zen Temple of The Land". Here not only preserves the Sanmon gate, which was built in the 13th century, but also preserves the most traditional Japanese Buddhist cuisine (精進料理, devotion cuisine).

Although the ingredients for Yodofu are extremely simple, the quality can be the ultimate. In Japan, tofu made with nigiri is considered to be of the highest quality. It must be freshly made, and the texture should be soft and elastic. High-quality kombu is mostly produced in Hokkaido and can be quite expensive. The method of boiling kombu stock is often the secret of each top restaurant. People are striving for the clear color, removing the fishy taste and leaving only the umami flavor. Usually kombu stock is made with bonito flakes, but as a Buddhist cuisine, it is made with only kombu, which also brings out the freshness of soybeans.

Such an authentic Yodofu can be called minimalist cuisine, pursuing lightness and simplicity and embodying a Zen philosophy of life.

In contemporary daily life, more ingredients are added to Yodofu, including mushrooms, crown daisy, cabbage, and so on. Kombu stock can also be boiled with dried shiitake to double the umami flavor. Serve the cooked ingredients with special soy sauce. It is a healthy and light tofu and vegetable hot pot, so to speak.

Adresse

Liniestrasse 205
Berlin
10119

Telefon

+493075948633

Webseite

http://www.huadou.life/

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