Ohsawa - Natural Nigari - Macrobiotic, Vegan and Gluten-Free - 1 Pound

There is a moment in tofu-making, when you have soaked your soybeans overnight, then blended them with water, then cooked the mixture carefully watching to see it doesn't boil over (dang, when it FINALLY starts to boil, it goes so fast!), then gone through straining your HOT mixture through a piece of cotton cloth and then pressing all you can out of the okara, when at long last you have a big hot pan of fresh soymilk and you add your nigari-and-water mixture, slowly, carefully, then put on the cover and wait ... I think of this as THE MAGIC MOMENT, when your soymilk turns to wonderful curds and whey; when you take off the cover and rejoice! It is quite wonderful, and this nigari works very well. As another reviewer mentioned, don't use too much! This tofu-making is an art form. I've been using the directions from _The Farm Vegetarian Cookbook_, edited by Louise Hagler, 1978.

If you like to make your own Tofu or other curdled goodies. You will love this stuff. It is made from Sea Water and works perfectly every time.

Where has this been all my life? A tiny amount made soy milk coagulate into tofu like magic. Amazing.

Everything has been received, extremely satisfied!

Works like a charm and tofu tastes superb.

Works as expected.

Nice fine salt!!

I didn’t realize how simple it is to make tofu at home. Although it’s not very expensive in the stores, it’s still not fresh and it’s wrapped in plastic. I make my own soy milk anyway from organic beans bought on Amazon. From a farmer in Iowa. So I watched a YouTube show about how to make it and I did it! It’s so simple and it only takes about 20-30 minutes. Who knew! I’ll never buy Tofu in the stores again!