nigari tofu

The new research of tofu making by nigari sheds light on using lots of indigenous species of soybeans. They contain complicate tastes derived from  their wild life. By way of good boiling they become splendour of  wild tastes. Very sweet. Sugar like. etcetra etcetra.
NIgari and new way of squeezing,  ie capability of  highly densed soy milk,  has paved the way for miracle world of good taste.