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.

From Japan. Approx 3 cups/lb. Non-irradiated. Not Kosher Cert. Food grade. CAS#7791-18-6

Certificate of Analysis

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