Nigari for tofu I Nigari Yoshikawa - magnesium chloride from seawater
Nigari Yoshikawa is a traditional sea salt raw material produced in Japan with a high magnesium chloride content. It is ideal as a versatile mineral raw material for cooking and DIY applications.
- Natural raw material from seawater
- High magnesium chloride content (Nigari quality)
- Traditional production in Japan (manufacturer: Yoshikawa)
- Ideal for making tofu, salty solutions and DIY projects
- Very fine, easily soluble and full of flavor
Product description
This nigari from Yoshikawa is obtained from seawater by first crystallizing the sodium chloride (table salt). The remaining magnesium-rich brine is gently dried to produce the typical nigari - a mixture containing mainly magnesium chloride (MgCl2), supplemented with natural minerals from the sea.
Nigari has been used in Japan for generations as a coagulant, especially in tofu production, and is also popular here as a traditional, mineral-rich raw material. Thanks to its good solubility, it is also suitable for saline solutions and various DIY applications.
Typical applications
- As a coagulant for traditional tofu production
- For the production of concentrated salt solutions (e.g. for technical or DIY purposes)
- As a raw material for homemade care products (e.g. bath additives, scrubs, etc.)
Note: The specific suitability for food or cosmetic applications depends on the respective legal classification and labeling in your country.
Properties
- Form: Flakes / crystals (depending on batch)
- Color: white to light cream
- Odor: neutral
- Taste: typically bitter-salty
- Solubility: very soluble in water
- Origin: Japan (manufacturer: Yoshikawa)
Handling instructions
Hygroscopic: Nigari is highly moisture-absorbent and should always be stored dry and tightly closed. On contact with humidity, the product may clump or become damp - this is a typical behavior of the raw material and does not generally represent a quality defect.
Avoid contact with eyes and sensitive skin if possible. In case of contact, rinse with plenty of water. Keep dust formation to a minimum when decanting.
Storage
- Store in a dry and cool place
- Keep tightly closed
- Protect from direct sunlight and moisture
Ingredients
Main ingredient: Magnesium chloride from seawater (Nigari quality)
Accompanying minerals: natural minerals in traces from the sea brine (e.g. calcium, potassium, other sea salt components).
Can nigari also be used to make tofu from lupins?
Yes - you can make lupin tofu (often called "lopino"), but coagulation does not always work with nigari alone.
⭐ Why is that?
Lupin milk contains fewer and different proteins than soy milk → the proteins react less reliably to magnesium chloride.
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