Nigari is a natural coagulating agent used to make fresh tofu at home. It’s minerals are naturally derived from clean seawater.

This natural Nigari is the dried liquid remaining after common table salt has been removed from sea water. Nigari is mostly Magnesium Chloride with some Magnesium Sulphate and other trace elements found in the raw. It makes a firmer yet more tender tofu than using Calcium Sulphate.

For one block of tofu use 1½ to 2 teaspoons per 1000 to 1500 ml of fresh soyamilk (adjust amount for desired firmness). We estimate that one bag of Nigari will make approximately 50 to 70 blocks of tofu.

We now offer Nigari from two different sources

1. Ohsawa Nigari, product of Japan – a fine powder
2. Gold Mine Nigari, product of China – a coarser crystal

        JAPANESE NIGARI           CHINESE NIGARI

The Japanese Nigari is more refined, while the Chinese Nigari represents better value. They produce similar results.

• Store all coagulators at room temperature in sealed containers.
• Stored properly, they have a shelf life of 1½ to 2 years.
• Net Wt: 454g (1 lb/16 oz)