Soyarie: A story born from curiosity
In 1976, a young man living in a cooperative with friends stumbled upon The Book of Tofu, now considered a bible in the industry. Out of simple curiosity, Koichi Watanabe started making tofu and the passion took over.
Three years later, in 1979, Koichi was producing 15 kg of tofu per day in his apartment kitchen, which was sold in two natural food stores and a cooperative.
Soyarie was born.
Soyarie
Over 45 years of expertise
1979
Handcrafted production in an apartment, 15 kg/day.
Commercial launch with his brother in a bakery in Vieux-Hull (Gatineau), 150 kg/day.
1982
Official foundation of La Soyarie Inc.
1984
Importing Japanese equipment to meet growing demand.
1989
Expansion, new more spacious premises, purchase of new equipment offering increased capacity, addition of ready-to-eat products.
1995
Fontaine Santé chooses Soyarie as supplier for its range of tofu spreads.
A relationship that continues to this day.
1999
Acquisition of the 12,000 sq ft building in Gatineau.
2004
Complete renovation and automation of production.
2025
Relocation to a new 65,000 sq.ft. facility at 109 Lorrain in Gatineau.
Production capacity has tripled.
2026
Redesign of packaging to better reflect the brand identity and Soyarie's commitment to quality.
Our philosophy
Tradition, know-how and authenticity
At Soyarie, we perpetuate the art of tofu making using traditional Japanese methods that inspired Koichi from the very beginning. Each block is carefully handcrafted, from mixing and pressing to cutting, with meticulous attention to every detail. This process gives our tofu its unique, slightly irregular shape, a true mark of authenticity and quality.
The result: a tofu with a rich, fresh and natural taste, which highlights the pure flavor of organic Canadian soy, the majority of which is grown right here in Quebec.
Our passionate team thrives in a warm and collaborative environment, where everyone takes pride in their expertise. All our products are pasteurized and chilled under strict control, guaranteeing both their safety and freshness.
More than just a product, our tofu reflects our philosophy: authenticity, quality and respect – for our traditions, our ingredients and the people who bring them to life.
Master Tofu
Koichi Watanabe
When asked what he is most proud of since starting his company, Koichi replies: "When a stranger approached me and told me my tofu was the best. That time, I felt rewarded for my work and proud of our company."«
Today, as Soyarie looks to the future, the values established by Koichi — uncompromising quality and commitment to its customers — continue to define every tofu product that leaves our Gatineau facility.
Koichi's (Master Tofu) signature embodies the brand's promise of quality and authenticity. His personal story, spanning Japan and Quebec, bridges two cultures, two traditions, and a genuine passion for exceptional tofu.
Our value proposition
Combining technology and tradition to enhance quality
We believe in respectful automation, designed to support and enhance the work of master craftsmen.
This approach Takumi – a Japanese word that evokes the exceptional craftsman – guides our way of producing: a balance between human mastery, technological precision and the quest for excellence.
The result: a superior quality product, consistent and deeply rooted in the heritage of Japanese craftsmanship.