Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making
Handy Pantry

Japanese Nigari Tofu Coagulant by Handy Pantry | Makes Up to 75 Pounds of Tofu! | 12oz. Japanese Food Grade Pure Magnesium Chloride Flakes / Bittern For Natural Tofu Making

$ 3,602.40
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Description
  • WHAT IS NIGARI?: Nigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements naturally found in sea water but primarily consists of mangesium chloride. Nigari is the traditional Japanese ingredient used to coagulate soymilk to make tofu.
  • INCLUDES: 12 ounces of the Natural Japanese Tofu Coagulant Magnesium Chloride, also called "Bittern." Enough to make UP TO 75 POUNDS OF TOFU! Packaged in a resealable contianer, our Nigari is an excellent addition to long term food storage.
  • THE NATURAL NIGARI DIFFERENCE: 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.
  • INSTRUCTIONS: To use nigari to coagulate your tofu: 1) heat soymilk to 185 degrees, then pour into a bowl; 2) mix 1-2 tsp of Nigari with 1/3 cup of hot water; and 3) agitate the Nigari very gently long enough for it to thicken (a few seconds).
  • PERSONALIZED CUSTOMER SERVICE: Our Dried, Refined Japanese Nigari products are backed by our US based Handy Pantry customer service team.


Dried, refined, food grade Japanese Nigari

Nigari is the mineral salt residue left over when table salt is extracted from seawater. It contains many of the trace elements naturally found in seawater, 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).

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.

To use nigari to coagulate your tofu simply dissolve 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.

12oz. = 75+ Pounds of Tofu

24oz. = 150+ Pounds of Tofu