Nigari Tofu Maker+ (236 ml Bottle)

It’s long been known that liquid nigari produces the finest tofu—with a smoother texture and naturally sweeter flavour than flakes, gypsum, or other coagulants. Our liquid nigari is an all-natural product created during our sea salt harvesting process. This mineral-rich brine is composed primarily of magnesium chloride, along with trace minerals that contribute to its distinctly bitter taste—‘nigari’ comes from the Japanese word for bitter.

But tofu is just the beginning. Nigari is also excellent for making fresh cheeses like ricotta and paneer. A few drops enhance the flavour and structure of fermented foods like sauerkraut, kimchi, or sourdough bread. Add a drop to soups or stews to add complexity and depth of flavour. It’s also a simple, natural way to add more magnesium to your diet.

Each bottle contains enough nigari to coagulate approximately 100 L of soy milk (depending on your recipe). Our nigari is drawn from pristine coastal waters, then micro-filtered and boiled at high temperatures for purity before being hand-bottled in small batches.

You’ll find recipes for nigari tofu, ricotta, and a guide to nigari in fermentation on our Salted Blog. Another customer favourite is the ‘Killer Tofu’ recipe by Andrea Nguyen.

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