{"id":231,"date":"2020-02-21T06:00:00","date_gmt":"2020-02-20T21:00:00","guid":{"rendered":"http:\/\/inaka-backpacker.com\/blog\/en\/?p=231"},"modified":"2020-02-20T14:05:23","modified_gmt":"2020-02-20T05:05:23","slug":"how-to-make-natural-tofu","status":"publish","type":"post","link":"https:\/\/inaka-backpacker.com\/blog\/en\/2020\/02\/21\/how-to-make-natural-tofu\/","title":{"rendered":"How to make NATURAL TOFU | Cooking in the Countryside Japan"},"content":{"rendered":"\n<p>How to make tofu \u2013 for two people<\/p>\n\n\n\n<a href=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2020\/02\/DSC03817.jpg\" rel=\"lightbox-0\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2020\/02\/DSC03817.jpg\" alt=\"how to make tofu\" width=\"850\" height=\"567\" class=\"aligncenter size-full wp-image-32673\"><\/a>\n\n\n\n<p>Prepare plain soybean milk and natural bittern &#8220;Nigari.&#8221;<\/p>\n\n\n\n<p>1. Mix 2.5cc of \u201cnatural\u201d bittern, hopefully from Noto, and 200cc \u201cplain\u201dsoybean milk and put it into a ceramic bowl.<\/p>\n\n\n\n<p>2. Put the bowl in a deep pot. In a deep pot, put some water to\nsteam bittern and soybean milk.<\/p>\n\n\n\n<p>3. Then steam it with strong fire for 5 min.<\/p>\n\n\n\n<a href=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2020\/02\/DSC03970.jpg\" rel=\"lightbox-1\" data-rel=\"lightbox-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2020\/02\/DSC03970.jpg\" alt=\"how to make tofu\" width=\"850\" height=\"567\" class=\"aligncenter size-full wp-image-32672\"><\/a>\n\n\n\n<p>4. After 5 minutes, adjust the fire to medium and steam it for 10\nminutes.<\/p>\n\n\n\n<p>Then, you are done! You could make a really good \u201cnatural\u201d tofu! <\/p>\n\n\n\n<div style=\"height: 12px;\"><span style=\"background: #ffa500; padding: 6px 10px; border-radius: 5px; color: #ffffff; font-weight: bold; margin-left: 10px;\"> What is natural bittern Nigari? <\/span><\/div>\n<div style=\"padding: 30px 15px 10px; border-radius: 5px; border: 2px solid #ffa500;\">\n\nIn the process of making salt from the ocean water, after boiling and evaporating the ocean water for hours, in the final process of distillation, liquid comes out from salt.\n\nIts liquid is the natural bittern Nigari. Nigari&#8217;s major proportion is magnesia chloridein.\n\n<\/div>\n\n\n\n<a href=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2016\/05\/P1240987-2.jpg\" rel=\"lightbox-2\" data-rel=\"lightbox-image-2\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2016\/05\/P1240987-2.jpg\" alt=\"how to make tofu\" width=\"850\" height=\"567\" class=\"aligncenter size-full wp-image-32677\"><\/a>\n\n\n\n<a href=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2020\/02\/IMG_9324.jpg\" rel=\"lightbox-3\" data-rel=\"lightbox-image-3\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2020\/02\/IMG_9324.jpg\" alt=\"how to make tofu nigari\" width=\"850\" height=\"567\" class=\"aligncenter size-full wp-image-32669\"><\/a>\n\n\n\n<a href=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2016\/05\/IMG_8947.jpg\" rel=\"lightbox-4\" data-rel=\"lightbox-image-4\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/inaka-backpacker.com\/blog\/wp-content\/uploads\/2016\/05\/IMG_8947.jpg\" alt=\"how to make tofu\" width=\"850\" height=\"567\" class=\"aligncenter size-full wp-image-32675\"><\/a>\n\n\n\n<p>These 3 photos are taken at the salt farm in Wajima, Ishikawa Prefecture, Japan. They obviously make natural salt by using the ocean water as well as natural bittern Nigari. <\/p>\n\n\n\n<!-- Rakuten Widget FROM HERE -->\n<center><script type=\"text\/javascript\">rakuten_design=\"slide\";rakuten_affiliateId=\"0fabf651.5d6e2fa5.0fabf652.7193d2bc\";rakuten_items=\"ctsmatch\";rakuten_genreId=\"0\";rakuten_size=\"600x200\";rakuten_target=\"_blank\";rakuten_theme=\"gray\";rakuten_border=\"off\";rakuten_auto_mode=\"on\";rakuten_genre_title=\"off\";rakuten_recommend=\"on\";rakuten_ts=\"1581728931233\";<\/script><script type=\"text\/javascript\" src=\"https:\/\/xml.affiliate.rakuten.co.jp\/widget\/js\/rakuten_widget.js\"><\/script><\/center>\n<!-- Rakuten Widget TO HERE -->\n","protected":false},"excerpt":{"rendered":"How to make tofu \u2013 for two people Prepare plain soybean milk and natural bittern &#8220;Nigari.&#8221; 1. Mix  [&hellip;]","protected":false},"author":1,"featured_media":234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[109],"tags":[110,91,114,112,113,111],"class_list":["post-231","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cook-in-the-countryside-japan","tag-cooking","tag-countryside-life-in-japan","tag-natural-bittern","tag-natural-product","tag-nigari","tag-tofu"],"jetpack_featured_media_url":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-content\/uploads\/2020\/02\/DSC03743.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/posts\/231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/comments?post=231"}],"version-history":[{"count":6,"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/posts\/231\/revisions"}],"predecessor-version":[{"id":243,"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/posts\/231\/revisions\/243"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/media\/234"}],"wp:attachment":[{"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/media?parent=231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/categories?post=231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inaka-backpacker.com\/blog\/en\/wp-json\/wp\/v2\/tags?post=231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}