Nigari Tofu & Cheese Coagulant (237 ml Bottle)

A Mineral-Rich Coagulant for Tofu and Beyond
Our liquid nigari produces silky, smooth tofu with a naturally sweeter flavour than flakes, gypsum, or other coagulants. Created as a byproduct of our sea salt harvesting process, this mineral-rich brine contains primarily magnesium chloride along with trace minerals that give nigari its distinctive, slightly bitter taste.

Versatile in the Kitchen
Nigari isn’t just for tofu. Use it to make fresh cheeses like ricotta, cottage cheese, or paneer. A few drops enhance the structure and flavour of fermented foods, including sauerkraut, kimchi, and sourdough. It can also add depth and complexity to soups and stews.

Pure and Carefully Crafted
Drawn from pristine coastal waters, our nigari is micro-filtered and boiled at high temperatures for purity, then bottled in small batches. Each 100 mL bottle contains enough nigari to coagulate approximately 100 L of soy milk (depending on your recipe).

Naturally Mineral-Rich
A simple, natural way to add magnesium to your diet, with the trace minerals that make nigari unique—nothing artificial.

Why You’ll Love It

• Creates silky, smooth tofu with a naturally sweet flavour

• Versatile — ideal for tofu, fresh cheeses, fermented foods, soups, and stews

• Mineral-rich and natural — contains magnesium and trace minerals, no additives

• Reliable and consistent — small-batch production ensures quality and purity

• Crafted from pristine waters — micro-filtered and boiled for a clean, natural product

Product Details
Size: 237 mL bottle

Usage: Each bottle coagulates ~100 L of soy milk depending on your recipe