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NIGARI Natural Flakes 400g Tofu Coagulant Japanese Magnesium Chloride Food Grade
400g of Food Grade Natural Japanese Powdered Nigari - Tofu coagulant
(4x100g)
Natural Nigari, is much more than simply Magnesium Chloride
Natural Nigari (the traditional Japanese coagulant), (also called bittern)
is the mineral-rich mother liquor that remains after natural sea salt
is extracted from sea water.
This liquor ,once evaporated , crystallizes to form the caracteristic Nigari flakes.
It consists primarily of magnesium chloride plus all of the other salts and trace
minerals in sea water (except for sodium chloride or table salt).
Being of Natural origin,
our nigari is one of the few coagulants in use for the making of organic tofu.
if you aim to follow the traditional Japanese method of Tofu Making ,
this Nigari is what you are looking for!
To use nigari to coagulate your tofu :
dissolve 5g to 7g of nigari into about 50g of hot water,
stir this gently but quickly into 1 litre of hot soymilk, and
allow to curdle and stand for 15 minutes before transferring to your tofu mold
(4x100g)
Natural Nigari, is much more than simply Magnesium Chloride
Natural Nigari (the traditional Japanese coagulant), (also called bittern)
is the mineral-rich mother liquor that remains after natural sea salt
is extracted from sea water.
This liquor ,once evaporated , crystallizes to form the caracteristic Nigari flakes.
It consists primarily of magnesium chloride plus all of the other salts and trace
minerals in sea water (except for sodium chloride or table salt).
Being of Natural origin,
our nigari is one of the few coagulants in use for the making of organic tofu.
if you aim to follow the traditional Japanese method of Tofu Making ,
this Nigari is what you are looking for!
To use nigari to coagulate your tofu :
dissolve 5g to 7g of nigari into about 50g of hot water,
stir this gently but quickly into 1 litre of hot soymilk, and
allow to curdle and stand for 15 minutes before transferring to your tofu mold
