Magnesium chloride, a sea salt derivative. The most traditional and a popular coagulant for tofu/soybeans. In order to make tofu, the soy milk must be coagulated, using nigari. As a curdling agent, use 1.5 to 2 teaspoons per pound of soybeans.
Nigari can also be added to water to make nigarisui, which is popular today in Japan for losing weight, purifying the skin, combating fatigue, stress, insomnia, constipation, colds and hang-overs. To make nigarisui dissolve 1/4 to 1/2 teaspoon of nigari to 1 liter (33 oz) of natural spring water, shake before drinking.
Approx 3 cups/lb. Non-irradiated. Not Kosher Cert. Food grade. CAS#7791-18-6
USP/FCC/Ph Eur Pharmaceutical Grade hexahydrate is listed as "Other" in the drop-down menu.
Posted by Kevin Kuhns on 3rd Dec 2014
This nigari is in small flake form, very pure. It is shipped in a double sealed bag. I use this exclusively for tofu production and it enables me to produce classic Asian tofu. If you buy in an amount that you may have around for more than a month or two, then I suggest that you put your opened nigari into a tight sealed container [with a small dessicant pack] since it will absorb moisture from the air, much more so that table salt.
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