I came across Hingya’s bittern when I was still running a business in the village of Aogashima. At that time, I was groping in the dark as I was trying out seawater bittern, including solid and granulated types from all around Japan.

I remember that I found Hingya’s bittern reacts well with soy milk and that it made the coagulation process smooth.

Eventually, Hingya started producing bittern so dense it was unmeasurable with a Baumé meter. The denser bittern gets, the quicker it reacts, moving its handling beyond a tofu maker’s common practice. That was around the time when they became a private enterprise.

I discovered that this density, which could easily be dismissed as a disadvantage, could really be turned into an advantage. Out of flavour and mechanical structure, the two components that decide whether tofu becomes tasty, it promotes the latter. It enables you to play around by gently synthesizing and combining smooth lumps of various sizes.

This bittern brims with minerals from the middle of the wild Kuroshio Current. It is made with a low-temperature heating procedure using volcanic fumes, requiring no firewood, electricity or gas. It is the ultimate sustainable procedure.

You can’t help but be charmed by this beautiful seawater’s blessing.