at Shimo. I usually order the sashimi dinner combo then top it off with individual pieces of nigari sushi (Uni, Toro etc.). While the decor is a little lacking, the warmth of the sushi chef “Shimo” and the staff makes...

to North America. The drink was originally designed to alleviate the stress of flying which is why it contains a special purified water (nigari) and rutin. Both ingredients are well known in Japan for their healthful properties....

With my stone quern I’ve tried to make soymilk and tofu starting with grinding soaked organic black skin green fleshed soy bean. When I add liguid Nigari to the soymilk, the soymilk curdles and there is a clear liquid that...

curds.(cool not because of the soy, but because of the nigari or magnesium chloride used to coagulate the soy milk)Some like to add cooked peanuts..which is a delicious combo. The salty version...well, you can call it salty...

firm tofu using that very soymilk + other ingredients (Nigari, strainer/cheesecloth) which you can buy from the store. There was a discussion about Nijiya’s sashimi vs Suruki’s (of which they have a fish butcher on...

I’d like to make a strong objection to both of these places, which make Westernized sushi. For example, the rice is cheap and it is squeezed into a tight pad to accomodate the Westernized habit of soaking the nigari in soy...

Get Soy Deli Nigari tofu – it has a much better texture than all other tofus I’ve tried. Nice & firm. Link: http://www.quonghop.com/products/tofu.htm

"...Also the vast majority of commercial soymilk has salt or other preservatives that help to preserve the opened shelf life. ..." That’s interesting to hear that salt can act as a preservative. I wonder, along the same...

I agree with the firm or extra-firm recommendation. My personal favorite is Nigari tofu, which is made with magnesium and is REALLY firm. Be sure to drain it well – surround with towels or paper towels and put a heavy...

someone said that it was vinegar that made soymilk curdle..... Soymilk will curdle, or coagulate if you add a type of “salt” such as nigari, or magnesium chloride; adding acid will also do the trick, such as vinegar or...

, mirin (sweet sake)) after cooking and before forming the sushi. In earlier times this was a way of preserving the rice, making balls of the vinegared rice with fish or other items inside. Raw fish on top of sushi rice is "...

appetizers are wasabi shumai, geso ten (tempura squid legs), tempura (crisp and greaseless), edamame and of course age dashi tofu. We always get a few nigari and a maki roll or two and, in conjunction with an appetizer or two,...

Water. When people dumb it down with Kool Aid, Crystal Light, etc. It makes my freakin' sick. What about some good ole, simple Bling H2o or kona nigari?

It’s pronounced “zushi” when used in compound form as in "nigari-zushi" or “chirashi-zushi”. Same as “tofu” becoming “-dofu” as in “agedashi dofu” or “goma...