Product Review
Dried, refined, food grade Japanese Nigari
Nigari is the mineral salt residue left over when table salt is extracted from seawater. It contains many of the trace elements naturally found in seawater, but primarily consists of magnesium chloride (also called bittern). Nigari is the traditional Japenese ingredient used to coagulate soymilk to make tofu.
There are many other tofu coagulants that work very well like food grade gypsum, lemon juice, vinegar and food grade Epsom salt (magnesium sulfate).Â
However, if you aim to follow the more traditional Japanese method, this Nigari is what you are looking for. Nigari is said to make tofu that tends to be a little on the softer side, and with the smoothest texture of any other coagulant.
To use nigari to coagulate your tofu simply dissolve 2 teaspoons of nigari into about half a cup of hot water, and stir this gently but quickly into 2 quarts of hot soymilk, and allow to curdle and stand for 15 minutes before transferring to your tofu mold. Yields over a pound of fresh tofu.
12oz. = 75+ Pounds of Tofu
24oz. = 150+ Pounds of Tofu
