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? (0 replies, last updated by PandanExpress May 30, 2007)

Hi everyone; I’ve been hoping to find Nigari ( http://en.wikipedia.org/wiki/Nigari ) so that I can make my own tofu with soymilk... does anyone know of a good source? (1 reply, last updated by Kagemusha September 19, 2009)

I’ve been trying desperately to find Nigari so I can make tofu, but I seem to have no luck. I hit all the specialty shops in Park Slope, and biked down to HK Supermarket in Sunset Park to no avail. I’m through taking... (1 reply, last updated by selenster September 11, 2009)

Have you made tofu at home? Where did you you source the coagulant? Is it readily available in a Japanese or Korean market? Thanks for the lead! ~VT (3 replies, last updated by ganeden November 20, 2009)

I’m intrigued by the idea of making tofu. I can readily get soybeans from the organic food stores or Asian grocery stores. Struggling with where I might be able to get calcium sulfate or nigari (coagulating agents) to form... (2 replies, last updated by L Hoff April 22, 2007)

Has anyone cooked from this tantalizing book? I’m getting ready to head off in search of nigari, so that I can make my first batch of home-made tofu. (0 replies, last updated by pikawicca March 24, 2008)

Okay, so I’m totally lovin' my electric soymilk maker (currently on sale for $30 at 99 Ranch Market). The next step is making my own tofu. Does anyone know of stores in town where I can walk in and walk out with a bag of... (4 replies, last updated by gmarc June 2, 2008)

Unless you meant introducing them to unfiltered sake and the izakaya lifestyle, I think you meant "nigari" not “nigori”. But kaiten-zushi are big family destination spots in Japan for just what you suggest. I’m... (5 replies, last updated by Silverjay June 3, 2007)

molds, nigari/coagulant and maybe an electric soy milk maker. Planning to hit a wide range of the usual suspects: 168, Galleria, various 99 Ranches and a few of the other markets in MP/Alhambra/SG and so on, but wanted to know if... (0 replies, last updated by yclops January 26, 2008)

I am interested in trying to make some tofu from scratch at home. I know that there is two essential ingredients: dried soybeans and a coagulant called 'nigari[additional info on this product would be great].' Do any or have any... (6 replies, last updated by SteveT August 18, 2006)

Tofu in Colorado sucks. I’ve tried Denver’s. I’ve tried Boulder’s. The national chain tofu tastes better than either of them – and that ain’t saying much. In the end, I blame it on the nigari... (1 reply, last updated by ultigirlinCO July 6, 2008)

like what I’ve had, so some friends who go out for it all the time gave us a lesson. We tried 4 types of tuna nigari,squid, clam,, and some “fiery” roll and then had a caterpillar roll, an “Azia”... (4 replies, last updated by St Paul Susie May 7, 2007)

't get clogs. I did buy an extra filter cup in case I wanted to make back-to-back batches of soymilk. The same company also makes the SoyaPower. I also purchased a plastic tofu press and some nigari (tofu coagulant) to make tofu. (1 reply, last updated by sourmango August 26, 2005)

you don’t get clogs. I did buy an extra filter cup in case I wanted to make back-to-back batches of soymilk. The same company also makes the SoyaPower. I also purchased a plastic tofu press and some nigari (tofu coagulant)... (2 replies, last updated by The Chowhound Team August 24, 2005)

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... (5 replies, last updated by nooodles January 23, 2006)