It needs careful handling: it attracts moisture, so must be moved from packet to final product very quickly as if it becomes damp, the moisture can spread rapidly throughout the whole batch, meaning that it all turns to mush! (Rest assured, at Naturally Good Food we hold special nigari-handling training sessions) Some pack nigari in plastic tubs but we are conscious of our customers desire to keep heavy plastic packaging to a minimum, and costs as well, and have found that with our careful handling, we have no problems sending out in lined paper sacks.
Nigaris main use is as a coagulant in the manufacture of tofu. Its great to watch this process. Nigari is added to ordinary soy milk, transforming it into fluffy curds, which can then be pressed into blocks. Its possible to use lemon juice or vinegar for a similar effect, but only nigari manages to bring out the sweetness of the beans without adding an overwhelming flavour of its own. Nigari also allows the tofu to maintain a firm shape, with a soft skin. We have a number of customers who make their own tofu, also buying our soya milk or soya beans to start them off.
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