Nigari salt Yoshikawa 200g
What is Yoshikawa Nigari salt
It is salt produced from seawater as a by-product in the production of sea salt. It comes in the form of white flakes, with a salty and bitter taste that goes well with soy milk. Nigari salt acts as a coagulant, it makes the dishes soft and fluffy.
Especially recommended for people who are on a vegetarian or vegan diet and all those who are looking for new flavors and inspiration in the kitchen.
It contains over 95% of magnesium chloride.
How does eating Yoshikawa Nigari salt affect my body
Yoshikawa Nigari salt has more nutrients that are valuable to our health than traditional table salt. The secret lies in the method of obtaining it, which is based on the evaporation of seawater without the refining process, and therefore without the need for its purification. Thanks to this, Yoshikawa Nigari sea salt is not deprived of micro and macro elements.
The use of Yoshikawe Nigari salt reduces the level of toxins in the food. It is successfully used to regulate the deficiency or low level of magnesium in our body.
A proven way to use Yoshikawa Nigari salt
It is used primarily as a milk-cutting coagulant in the production of tofu. It brings out the natural sweetness of soybeans and tofu. To make tofu, you need to dissolve 20g of Yoshikawa Nigari salt in 20ml of water per 1l of soy milk.
Yoshikawa Nigari salt in small amounts can be used as a seasoning for fish or cooked vegetables.
Thanks to its properties, Yoshikawa Nigari salt speeds up the cooking process, thanks to which the vegetables do not fall apart, maintaining their crunchiness.
|Producer:||Michał Pelc ANAGRAM, Wiarusa 3/3, 32-087 Zielonki|
100% Yoshikawa Nigari Sea Salt
|Country of origin:||
A product of conventional agriculture.
|Allergens:||The product may contain gluten, peanuts and other nuts, sesame and soy due to the processing in the facility where products containing these allergens are packed.|
|Expiration date:|| All products come from regular deliveries.