Nigari

Store in a tightly sealed container in the refrigerator. It may solidify at cooler temperatures, but this does not affect its quality; simply warm it slightly before use.

When making tofu, use it sparingly at first and add more gradually until the soy milk coagulates to your desired firmness.

A tiny amount can be added to dressings or marinades for a mineral-rich, complex saltiness.

It's not recommended for direct consumption due to its intense saltiness and mineral profile.

Using too much nigari when making tofu, which can result in a bitter taste and overly firm or crumbly texture.

Mistaking it for regular table salt; its flavor and composition are very different.