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| 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). |
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Being of Natural origin,
our nigari is one of the few coagulants in use for the making of organic tofu. |
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| if you aim to follow the traditional Japanese method of Tofu Making , |
| this Nigari is what you are looking for! |
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| To use nigari to coagulate your tofu : |
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| 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 |