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May 29, 2007 05:54 PM

Nigari, for tofumaking

[This cooking question was split from a question on the Los Angeles board about a local source for this Japanese salt. If anyone has suggestions on an L.A. source, please respond here:

If you can help answer the dry granular vs. liquid brine question, please respond here.


I'm interested in knowing the answer to this too. Is the liquid form of nigari somehow inferior to the powdered form? Or is it just less bang for the buck?

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