Nigari, also known as magnesium chloride or bittern, is a traditional coagulant used in tofu making. It is extracted from seawater or natural brine. Nigari is rich in magnesium salts, particularly magnesium chloride, and may contain other minerals like calcium chloride and magnesium sulfate.

In tofu production, nigari serves as a coagulant, helping to separate the curds from the whey in soy milk, leading to the formation of tofu. Its role is similar to that of calcium sulfate (gypsum) or lemon juice, which are alternative coagulants used in tofu making.

Nigari is available in liquid or powdered form. It is prized for its ability to produce tofu with a smooth texture and clean, neutral flavor. Additionally, it is favored by some tofu artisans for its traditional roots and perceived purity compared to other coagulants.

This product is available for food service only.

Specifications

• Manufacturer: Banrai
• Ingredients:
• 33.7 fl oz (1000ml)
• Country of Origin: Japan

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