Happiness Is Doing What You Love
Obon is two person company, comprised of a Japanese woman & her American husband. Both are obsessive about delicious, high-quality food, but while she likes to recreate some her favorite old-world Japanese dishes, he likes to improvise with local ingredients & incorporate new twists to her sometimes ancient recipes.
In addition to catering private events, we're honored to serve food to a small but loyal crowd at farmers' markets & do a weekly Friday night popup in the Portsmouth neighborhood (see here).
Our other passion is fermenting things. We think of ourselves as farmers, with micro-organisms playing the part of veggies & various food mediums as the soil (but lucky us, we get to eat both). Our main product, which we sell around town, is Tofu Misozuke, it's tofu pickled in miso for several weeks. We make two versions of it: Plain & Smoked. It really as all the properties of a vegan cream cheese.
If you're feeding some friends & are curious about what we offer & our pricing drop us a line & we'll get back to you as soon as possible.
Our personal bios: Fumiko is a Japanese native who moved to the United States in 1998. She worked at a small sushi restaurant in Castro District in San Francisco as a dishwasher and later as a sushi chef, while attending Foothill College to obtain her certification as a veterinary technician. She has been the innovator and chef for most of our recipes.
Jason is from San Jose, California, and moved to San Francisco in 1999, where he worked as a computer engineer for almost nine years. After discovering an interest in developing recipes and food production, he became an integral part of opening a family-owned organic grocery store in Sausalito, California. During this time, he worked as head prep cook and helped compose their deli menus. He has been utilizing his technical skills to develop our website and to promote and advertise Obon through social media networks.
In addition to catering private events, we're honored to serve food to a small but loyal crowd at farmers' markets & do a weekly Friday night popup in the Portsmouth neighborhood (see here).
Our other passion is fermenting things. We think of ourselves as farmers, with micro-organisms playing the part of veggies & various food mediums as the soil (but lucky us, we get to eat both). Our main product, which we sell around town, is Tofu Misozuke, it's tofu pickled in miso for several weeks. We make two versions of it: Plain & Smoked. It really as all the properties of a vegan cream cheese.
If you're feeding some friends & are curious about what we offer & our pricing drop us a line & we'll get back to you as soon as possible.
Our personal bios: Fumiko is a Japanese native who moved to the United States in 1998. She worked at a small sushi restaurant in Castro District in San Francisco as a dishwasher and later as a sushi chef, while attending Foothill College to obtain her certification as a veterinary technician. She has been the innovator and chef for most of our recipes.
Jason is from San Jose, California, and moved to San Francisco in 1999, where he worked as a computer engineer for almost nine years. After discovering an interest in developing recipes and food production, he became an integral part of opening a family-owned organic grocery store in Sausalito, California. During this time, he worked as head prep cook and helped compose their deli menus. He has been utilizing his technical skills to develop our website and to promote and advertise Obon through social media networks.