Pressed tofu

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Name Variations

 * nigari tofu
 * dow fu kon

About Pressed tofu
Wikipedia Article About Pressed tofu on Wikipedia

Magnesium chloride and Calcium chloride: The coagulant used to make Japanese style tofu with smooth and tender texture. In Japan, a white powder called nigari, which consists primarily of magnesium chloride, is produced from seawater after the sodium chloride is removed and the water evaporated. Depending on its production method, nigari may also contain small quantities of magnesium sulfate (epsom), potassium chloride, calcium chloride, and trace amounts of other naturally occurring salts. Although the term nigari is derived from nigai, the Japanese word for “bitter”, neither nigari nor pure magnesium chloride imparts a perceivable taste to the finished tofu.

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