Soy International

our tofu journey began with owner rachel kim's childhood involvement with korean community services (kcs), a nonprofit based in flushing, ny that her father, kwang kim, led for 30 years. one of kcs' key services is providing meals to over 300 seniors daily. growing up, she volunteered at the kitchen during my summers and helped serve lunch at the queens center. many of the asian seniors kcs served could not digest meat and animal proteins so we always served at least one tofu or soy dish to accommodate their diets. she firsthand witnessed how accessible, sustainable and healthier tofu and soy products were—long before veganism and plant based diets were trending. her father would always say that pure, traditional korean tofu and soy are far more nutritious and delicious than that of mainstream products but are much harder to find. his vision, one day, was to produce and popularize korean tofu as it was traditionally prepared and scale to share with the greater public. rachel returned