[This cooking question was split from a question on the Los Angeles board about a local source for this Japanese salt. If anyone has suggestions on an L.A. source, please respond here: http://www.chowhound.com/topics/350717
If you can help answer the dry granular vs. liquid brine question, please respond here.]
I'm interested in knowing the answer to this too. Is the liquid form of nigari somehow inferior to the powdered form? Or is it just less bang for the buck?
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