Does anyone know if this is raw? It is basically a Japanese sea salt derivative and sounds like it can be available sun-dried so may be raw but definately natural. It is normally used as a coagulant to make tofu. I am wanting to try it to make firm but soft raw cheezes. I wonder if it can be used straight (meaning it doesn’t have to be “cooked” to work).
Just wondering if anyone knows anything else about it …and what would be a good brand to buy?
It looks like it comes in liquid and flake forms. I am trying to decide which one to get. I don’t think the local Japanese store carries it by me.