Nigari is very hard to be handled. It responds to soymilk very quickly. We adjust the speed of its reaction by soymilk's temperature and its thickness , the amount of  nigari or the thickness of nigari. And the biological condition of soybeans varies by the length of time  after its harvest. In another expression nigari is a sensitive indicator  for us to know the biological condition of soybeans. 
 
　Thus in struggle for this troublesome property of the nigari, we've never used other coagulants or blended nigari and other materials which makes the reaction more slowly and easier, to say nothing of an electronic coagulation which uses some chemicals to stabilize the reaction and of course makes tofu unappetizing.

　Especially　it is the most difficult work to make nigari kinu tofu.There are only a handful of specialists  who can make pure handmade nigari kinu tofu in Japan. We've been making since 1872. 　　　　　　　　　　　 　　Please enjoy tasting the blessings of this country!!

HIGH QUALITY TOFU MAKER KAMURO      420 Shimoyasumatsu, Tokorozawa-shi, Saitamaken,  〒359-0024 JAPAN    TEL:+81-042-944-2016   FAX:+81-042-951-1400     E-mail ： kamurotf@saitama-j.or.jp

HIGH QUALITY TOFU MAKER KAMURO  

   420 Shimoyasumatsu, Tokorozawa-shi, Saitamaken,  〒359-0024 JAPAN
   TEL:+81-042-944-2016   FAX:+81-042-951-1400 
   E-mail ： kamurotf@saitama-j.or.jp