Nigari Simi Toufu Abundance of vegetable proteins

Nigari Simi Toufu Sainome 70g 24P

Nigari Simi Toufu

Abundance of vegetable proteins

Soybeans are made with "domestic round soybeans" and "nigani" (magnesium chloride) as the coagulant, and frozen tofu is produced using time and effort without using a softener.

2box (24 pieces in total) set


About Nigari Simi Toufu

We do not do swelling and processing using a layer. It has an old-fashioned flavor and texture that is somewhat chewy.

Frozen tofu is a soy protein soup that is rich in vegetable proteins.

How to use

・Because it is not inflated, please soak it enough in plenty of boiling water before cooking, or boil it with hot water and return it.

・Soak baking soda in melted hot water for about 5 minutes to return softer.

(Approximately 2-3 g of baking soda for 500 ml of hot water around 60°C)

・Press the returned frozen tofu between your hands and squeeze the water before cooking it in the dashi soup after seasoning. (Be careful of burns.) )

・ Because it is a bite size, please use it for various dishes such as simmered and egg toji including.

Please pay attention

  • Store away from direct sunlight, high temperatures and humidity.
  • When storing in summer or for a long time, it is recommended to store in the refrigerator to maintain quality.

  • ●Retention period
  • Before opening: 6 months
  • After opening: Please use as soon as possible.


Product Typefoodstuff
IngredientsRound soybeans (domestic, not genetically modified), coagulants for tofu (magnesium chloride)