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1
Soak the soybeans in 4 1/2 cups water (preferably spring water) for 8 hours in warm weather, or 20 hours in winter.
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2
Dissolve the nigari in 6 tablespoons lukewarm spring water.
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3
In a food processor, grind the soybeans with their soaking water for 2 minutes or until the beans are ground fine.
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4
In a large pot, bring 5 cups spring water to a boil.
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5
Add the ground soybeans to the pot, and bring the mixture almost to a boil over medium heat, stirring continuously with a wooden spatula.
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6
Immediately before the mixture comes to a boil, reduce the heat to low.
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7
Cook the beans for 8 minutes, stirring.
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8
Strain the hot mixture through a strainer lined with finely woven cotton cloth.
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9
You may wish to wear clean rubber gloves for protection from the heat.
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10
Reserve the very nutritious pulp, called okara, for other preparations, but remember that you must use the pulp the same day, because it does not keep.
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11
Transfer the soy milk to the pot, and cook the soy milk over low heat, stirring continuously with the wooden spatula.
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12
When the temperature registers between 150 to 155 degrees F, remove the pot from the heat.
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13
Add half of the nigari mixture to the soy milk, stirring with the spatula in a whirlpool pattern.
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14
Add the remaining nigari mixture, and this time stir gently, making a figure eight.
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15
Soon you will notice that the soy milk is beginning to coagulate.
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16
Cover the pot, and let it stand for 15 minutes.
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17
Line a colander with a tightly woven cotton cloth, and set the colander over a bowl that can support it.
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18
With a soup ladle, gently transfer the coagulated soy milk to the cloth-lined colander.
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19
Fold the cloth over the top of the coagulated soy milk, and place a weight of about 1 1/2 pounds on top.
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20
Let the tofu stand for 15 minutes.
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21
This process removes excess water and makes the tofu firm.
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22
Place a large bowl in the sink, and fill it with cold water.
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23
Remove the weight from the tofu, unfold the cotton cloth, and gently transfer the tofu to the cold water.
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24
Gently run cold water from the tap into the bowl for 15 minutes, without letting the water hit the tofu directly.
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25
Serve the tofu immediately as hiya-yakko, or store it in fresh cold water in the refrigerator.
