Tofu

Nigari, a by-product during the salt making process, is one of many types of coagulants used to make tofu.  

Kona Sea Salt's location at NELHA's HOST Park allows them access to nutrient-rich deep sea water.  During the solar evaporation process, Nigari, aka bittern, remains after the sodium chloride is removed.  

Chef used Kona Sea Salt's Nigari for his house tofu, which is topped with "‘Ōpelu-bushi" (aka muroaji-bushi), or dried-smoked ‘ōpelu.

Although commonly used for bait, ‘ōpelu is still a primary source of food, as well as livelihood, for some communities throughout the islands.

A traditional means of catching ‘ōpelu is with plant-based bait vs animal bait, as to not attract predatory fish.  In some communities, animal bait is banned when catching ‘ōpelu by net, out of respect for the Hawaiian culture's practices