{"id":9971895176,"title":"Tofu Coagulant: Nigari","handle":"nigari-coagulant-for-tofu","description":"\u003cp\u003eDried, refined Japanese Nigari tofu coagulant. Each pound of Nigari is enough to make over 100 lbs of tofu! Nigari is also called 'bittern' or magnesium chloride. Nigari is said to make a tofu with a softer, smoother texture.\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eJapanese Nigari Tofu Coagulant\u003c\/h2\u003e\n\u003ch3\u003e\n\u003cem\u003eAlso Called:\u003c\/em\u003e Bittern or Magnesium Chloride\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12 or 32 Oz. of dried, refined, food grade japanese nigari\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements natually found in sea water, but primarily consists of magnesium chloride (also called bittern). Nigari is the traditional Japenese ingredient used to coagulate soymilk to make tofu.\u003c\/p\u003e\n\u003cp\u003eThere are many other tofu coagulants that work very well like food grade gypsum, lemon juice, vinegar and food grade epsom salt (magnesium sulfate). In our tofu kits, we recommend using lemon juice because it is cheap, plentiful and easily obtained. Lemon juice or vinegar work every bit as well as other coagulants, and it helps to keep the cost of our kits low.\u003c\/p\u003e\n\u003cp\u003eHowever if you aim to follow the more traditional Japanese method, this Nigari is what you are looking for. Nigari is said to make tofu that tends to be a little on the softer side, and with the smoothest texture of any other coagulant, but it takes a refined tofu palate to detect the difference.\u003c\/p\u003e\n\u003cp\u003eTo use nigari to coagulate your tofu simply disolve 2 teaspoons of nigari into about half a cup of hot water, and stir this gently but quickly into 2 quarts of hot soymilk, and allow to curdle and stand for 15 minutes before transferring to your tofu mold. Yields over a pound of fresh tofu.\u003c\/p\u003e\n\u003cp\u003eThis 16 oz bag of nigari is enough to make well over 100 lbs of tofu.\u003c\/p\u003e\n\u003c!--split--\u003e","published_at":"2017-06-26T15:14:38-06:00","created_at":"2017-06-26T15:14:44-06:00","vendor":"Handy Pantry","type":"Supplies","tags":["Tofu\/Soy_supply","Vegan Kitchen"],"price":1265,"price_min":1265,"price_max":2201,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":38827031816,"title":"12 oz.","option1":"12 oz.","option2":null,"option3":null,"sku":"17253","requires_shipping":true,"taxable":true,"featured_image":{"id":5495876747379,"product_id":9971895176,"position":2,"created_at":"2018-10-26T10:56:42-06:00","updated_at":"2018-10-26T10:57:39-06:00","alt":"Tofu Coagulant: Nigari 12 oz","width":700,"height":700,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2016\/2681\/products\/nigari-12-oz-side-wm_700.jpg?v=1540573059","variant_ids":[38827031816]},"available":true,"name":"Tofu Coagulant: Nigari - 12 oz.","public_title":"12 oz.","options":["12 oz."],"price":1265,"weight":499,"compare_at_price":null,"inventory_management":"shopify","barcode":"757281602750"},{"id":38827031880,"title":"32 oz.","option1":"32 oz.","option2":null,"option3":null,"sku":"19201","requires_shipping":true,"taxable":true,"featured_image":{"id":5495876452467,"product_id":9971895176,"position":3,"created_at":"2018-10-26T10:56:36-06:00","updated_at":"2018-10-26T10:57:45-06:00","alt":"Tofu Coagulant: Nigari 32 oz","width":700,"height":700,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2016\/2681\/products\/nigari-24-oz-side-wm_700.jpg?v=1540573065","variant_ids":[38827031880]},"available":true,"name":"Tofu Coagulant: Nigari - 32 oz.","public_title":"32 oz.","options":["32 oz."],"price":2201,"weight":998,"compare_at_price":null,"inventory_management":"shopify","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/2016\/2681\/products\/nigari-close-wm_700.jpg?v=1540573038","\/\/cdn.shopify.com\/s\/files\/1\/2016\/2681\/products\/nigari-12-oz-side-wm_700.jpg?v=1540573059","\/\/cdn.shopify.com\/s\/files\/1\/2016\/2681\/products\/nigari-24-oz-side-wm_700.jpg?v=1540573065"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/2016\/2681\/products\/nigari-close-wm_700.jpg?v=1540573038","options":["Size"],"content":"\u003cp\u003eDried, refined Japanese Nigari tofu coagulant. Each pound of Nigari is enough to make over 100 lbs of tofu! Nigari is also called 'bittern' or magnesium chloride. Nigari is said to make a tofu with a softer, smoother texture.\u003c\/p\u003e\n\u003c!--split--\u003e\n\u003ch2\u003eJapanese Nigari Tofu Coagulant\u003c\/h2\u003e\n\u003ch3\u003e\n\u003cem\u003eAlso Called:\u003c\/em\u003e Bittern or Magnesium Chloride\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e12 or 32 Oz. of dried, refined, food grade japanese nigari\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements natually found in sea water, but primarily consists of magnesium chloride (also called bittern). Nigari is the traditional Japenese ingredient used to coagulate soymilk to make tofu.\u003c\/p\u003e\n\u003cp\u003eThere are many other tofu coagulants that work very well like food grade gypsum, lemon juice, vinegar and food grade epsom salt (magnesium sulfate). In our tofu kits, we recommend using lemon juice because it is cheap, plentiful and easily obtained. Lemon juice or vinegar work every bit as well as other coagulants, and it helps to keep the cost of our kits low.\u003c\/p\u003e\n\u003cp\u003eHowever if you aim to follow the more traditional Japanese method, this Nigari is what you are looking for. Nigari is said to make tofu that tends to be a little on the softer side, and with the smoothest texture of any other coagulant, but it takes a refined tofu palate to detect the difference.\u003c\/p\u003e\n\u003cp\u003eTo use nigari to coagulate your tofu simply disolve 2 teaspoons of nigari into about half a cup of hot water, and stir this gently but quickly into 2 quarts of hot soymilk, and allow to curdle and stand for 15 minutes before transferring to your tofu mold. Yields over a pound of fresh tofu.\u003c\/p\u003e\n\u003cp\u003eThis 16 oz bag of nigari is enough to make well over 100 lbs of tofu.\u003c\/p\u003e\n\u003c!--split--\u003e"}
Handy Pantry

Tofu Coagulant: Nigari

Size
$12.65
Maximum quantity available reached.

Dried, refined Japanese Nigari tofu coagulant. Each pound of Nigari is enough to make over 100 lbs of tofu! Nigari is also called 'bittern' or magnesium chloride. Nigari is said to make a tofu with a softer, smoother texture.

Japanese Nigari Tofu Coagulant

Also Called: Bittern or Magnesium Chloride

Includes:

  • 12 or 32 Oz. of dried, refined, food grade japanese nigari

Nigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements natually found in sea water, but primarily consists of magnesium chloride (also called bittern). Nigari is the traditional Japenese ingredient used to coagulate soymilk to make tofu.

There are many other tofu coagulants that work very well like food grade gypsum, lemon juice, vinegar and food grade epsom salt (magnesium sulfate). In our tofu kits, we recommend using lemon juice because it is cheap, plentiful and easily obtained. Lemon juice or vinegar work every bit as well as other coagulants, and it helps to keep the cost of our kits low.

However if you aim to follow the more traditional Japanese method, this Nigari is what you are looking for. Nigari is said to make tofu that tends to be a little on the softer side, and with the smoothest texture of any other coagulant, but it takes a refined tofu palate to detect the difference.

To use nigari to coagulate your tofu simply disolve 2 teaspoons of nigari into about half a cup of hot water, and stir this gently but quickly into 2 quarts of hot soymilk, and allow to curdle and stand for 15 minutes before transferring to your tofu mold. Yields over a pound of fresh tofu.

This 16 oz bag of nigari is enough to make well over 100 lbs of tofu.

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