OHSAWA® NATURAL NIGARI COAGULANT 1 LB | Misc.by GOLD MINE NATURAL FOOD CO.
- Macrobiotic, Vegan, Gluten-Free
- Naturally extracted from clean ocean water by solar evaporation
- Nigari (magnesium chloride) is not food, but is used as a coagulant in making tofu
- Makes over 50 pounds of tofu!
Nigari has been used for hundreds years in Japan and China. Nigari is composed mainly of magnesium chloride, but also contains other minerals found in seawater
Only 16 ounces of nigari can make about 250 pounds of tofu, depending on firmness.
Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for "bitter"), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China it is called "lushui"(卤水 in Chinese). Nigari or Lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk.
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