What is the concept of lactofermented tofu and the difference with classic tofu?
Considered a "soy cheese", or "soy curd", traditional tofu is obtained by physico-chemical reaction and gelation of proteins, after adding nigari (salt of magnesium and calcium) to hot.Au Sojami, the high quality of our tofu is due to the lactofermentation it undergoes during its manufacture, a natural process that converts sugars in soy milk into lactic acid.