For commercial customers only | No minimum order quantity | Free shipping from 50 € net (D) | Please log in to register: info@foodconnect.de | To the shop for end consumers: www.chefino.de
Nigari is a coagulant that causes Banrai soy to stick when heated, thus making it possible to make tofu.
This nigari is original Japanese and is made from sea water.
USE
For one liter of Banrai soy you need 8 sachets of 5 ml each. Put together with Banrai soy in a saucepan, stir and heat. When the tofu is set, it's done.