Minamu Sangyo is renowned as the best tofu-maker in Japan. Because his own product has to be eaten fresh, it's not suitable for export, so he came up with the idea of supplying his special 'nigari' (tofu solidifier) so that customers can make the perfect tofu at home. Mix 125 ml of soya milk with one packet of nigari, cover with cling film and steam at 100°C until set. For the best results, use soya milk containing 14 per cent soya beans.