Enjoying handmade “tofu”. Nagao Tofu Shop where we stopped by during our visit to Nagasaki, was founded in 1948. They make ”tofu” from domestic soybeans, with neither additives nor preservatives. They are selective about the ”nigari” or bittern as well, and use ”mizu nigari” or water bittern which contains natural magnesium chloride from sea water. ”Mizu nigari” is rich in minerals, which makes ”tofu” with the slight sweetness of the ”nigari” itself.

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