Magnesium chloride (nigari), is a natural sea salt derivative. From China. Approx 3 cups/lb. Non-irradiated. Not Kosher Cert. Food grade.

The most traditional and one of the most natural coagulants 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.

Extracted from sea water by removing most or all of the sodium chloride and water, it contains primarily magnesium chloride plus all the other salts and trace minerals naturally found in sea water.

Nigari is derived from sea water and is the mineral-rich residue that slowly drips off moist sea salt and is then sun-dried. Our nigari is made this traditional way and for centuries it has been recognized as being the very best coagulant for making homemade tofu.

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