I. 豆腐凝固劑
Nigari is a by-product of manufacturing salt from seawater. Its
main constituent is magnesium chloride. It is used to coagulate
soymilk, beautifully forming any style of tofu and is far superior
to calcium sulfate (often used as a solidifier in tofu production).
Our nigari brings out the natural sweetness of soybeans and naturally
allows the tofu to maintain its firm shape and flavor. Using nigari
also creates a softer tofu skin with a sweeter flavor. Such tofu
can be eaten by itself or used in miso soup, sukiyaki, salad, and
can also be used for frying. MUSO provides various nigari products
such as Nigari Flake, "Yoshikawa" Nigari Flake Neoex,
and "Yoshikawa" Natural Nigari Powder.
II. 天然海鹽 伯方の鹽
MUSO's Natural Sea Salt "Hakata-no-Shio" is made from
seawater from Australia and Mexico. It is the best sea salt for
cooking with the right amount of Nigari (mineral) and contains no
artificial additives or colorings. The natural salt is crystallized
by the sun's heat and the wind, and dissolved with ground water
on Hakata island to remove refuse. MUSO's Natural Sea Salt "Hakata-no-Shio"
is naturally dried to preserve the precious nutrients of seawater.
Most commercialized salt, however, is ion exchanged salt containing
more than 99% NaCl with little minerals. By using MUSO's Natural
Sea Salt "Hakata-no-Shio" in cooking, dishes such as soup,
steamed dishes, frying dishes, etc., they will have a deeper level
of delicate flavors. It is excellent for sea salt bath and pickle
making as well.
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