Nigari is a natural biproduct of the sea salt making process, primarily comprised of naturally-occurring magnesium chloride (MgCl2) and trace deep ocean minerals.
It is the traditional coagulant used in tofu making, and produces tofu that is smooth and tender yet firm, with an inimitable slightly sweet taste.
Nigari is a natural biproduct of the sea salt making process, primarily comprised of naturally-occurring magnesium chloride (MgCl2) and trace deep ocean minerals.
It is the traditional coagulant used in tofu making, and produces tofu that is smooth and tender yet firm, with an inimitable slightly sweet taste.
This nigari is sourced from pure, deep ocean water—2,200 feet deep—off the Kona coast of Hawaii. It is then produced through solar evaporation at Kona Sea Salt Farm.
This 8oz bottle can produce up to 16 servings of our homemade tofu — see the recipe here.
