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- The ‘True North’ of tofu coagulants – It’s well known that liquid nigari (magnesium chloride brine) makes tofu with superior flavor and texture. It’s the reason why, in Japan, tofu made with nigari is priced at a significant premium to tofu made with other coagulants. Nigari tofu is also healthier because it adds magnesium, an essential mineral for the body that most people are lacking.
- Made with love in Canada – Our nigari is crafted in small batches on beautiful Vancouver Island, Canada. It’s 100% sustainable because it’s a natural consequence of the harvesting of our award-winning gourmet flake sea salt (also available on Amazon and as a cost-saving bundle with the nigari).
- 100% natural – Unlike nigari crystals or gypsum coagulants that are made using chemicals, our liquid nigari is produced naturally, with a seven-step filtration process ensuring we start with the purest seawater possible before boiling at high temperatures.
- Bang for your buck – Highly concentrated, each bottle contains enough coagulant for approximately 25 gallons of soy milk (depending on recipe).
- It’s not just about tofu – There are plenty of other culinary uses for nigari. Use it instead of lemon to coagulate soft cheeses like ricotta and paneer, and for enhacing the fermentation of sauerkraut, kimchi or sourdough bread.
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Vancouver Island Sea Salt - Nigari – 8oz of Liquid Nigari Tofu Coagulant – All Natural – Made in Canada – Magnesium Chloride Brine/Bittern for Making Better Tasting and Healthier Tofu
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M. Kruse –
This is the second bottle I get of this Nigari. The first one (glass bottled) worked really well, although at the end I had to add more Nigari for the soy milk to coagulate. The second bottle came in a plastic container and I am keeping it in a pantry outside the kitchen to avoid it being exposed to heat.
Other than that it works well, if it does not make sure your soy milk is not watery.
SP Bisbee –
This stuff works good, as a first time tofu maker, I was happy to have it to ensure my tofu turned out ok. I am not sure about the ingredients or if it could be made/found cheaper, but happy to support a local company and it also has cool packaging.
Akosirose –
We use a soy milk maker. We strain the milk add the coagulant, and after a few minutes press the in cheesecloth with a cool little press and hey presto; tofu!
Larry Yoke –
We decided to try making our own tofu when the only grocery store in town wasn’t able to stock it for months. The first time I made it, I used the directions from the website post Killer Tofu with Andrea Nguyen. It worked out perfectly, but it’s a bit fussy with how you add the coagulant. The second time, we decided to go with the instructions that come with this nigari – it did not work out. The curds were teensy weensy and the tofu was more like a gritty paste than tofu. Lesson learned – go with the fuss. Also – if you use a sieve to press the tofu, like we did, make sure that the weight you use has a narrow enough circumference that as it presses down, it won’t get stopped by the narrowing curve of the sieve. We forgot that, and our tofu couldn’t get pressed as much as we wanted because the weight could not keep going down.
M. Kruse –
Made tofu for the first time and the Nigari worked great. Followed the directions that came with the product using homemade soy milk. Very delicious. Used it to make miso soup. Highly recommend.
Akosirose –
The lid seems to be loose and is leaking. I can not use it.
Could you send me a new one?
Mediolimon –
Received our beautifully packaged bottle of Nigari. Packaged well & cushioned with plastic bubble.
Made our very first time TOFU and it was a success. My husband sautéed Tofu & made the dish very tasty & yummy.
Made my favorite snack when I was growing up, TAHO (Silken Tofu) . Can’t believe we made our very own Taho from scratch. Very tasty, no bitter taste at all. Very yummy with caramelized sugar and BOBA (pearl balls).. Glad we learned how to make it. We’ll be making this more often.
Thanks so much Nigari Vancouver Island Sea Salt.
Mari Wada –
i don’t know it’s my first time, but, it is so soft, and creamy like interior, like cream cheese. i scalded, added nigari and nothing so i went online and tried to heat up and added more nigari, it curdled up so i strained but the texture was too soft i flushed it in cold water but that cream texture was still there, the outer rind was like soft tofu kept the cream inside as long as it didn’t break and then the inside would crumble up. i’d say it was good for vegan custards. and the taste is just so sweet. so i threw it back in boiling water which firmed it up a bit but the inside is sticky creamy now, still sweet, the okara is also sweet and that got cooked way more, so it isn’t cooking, the taste is unusually sweet from the nigari, i used 8 cups water to 3 cups beans, drained from soaking, i ended up with slight over 8 cups strong scented, thick, beige puree, used 2 teaspoons and 1/16th or 8th more, and still added another teaspoon later, i guess this isn’t the type of tofu i’m used to but they used nigari and was delivered fresh here that day, it is cooked and it is edible, i just can’t get used to that sweetness and creamy texture. i am sure others love this type though, ty
Mari Wada –
This product aided in producing a good solid block of tofu which was not bitter
Niall Doherty –
This is a glass bottle that was shipped in a barely padded envelope? The cap was cracked and the product was leaking since the only thing holding it on was the seal.
Product works fantastic though. No bitter taste when you make tofu (can also be used to make ricotta)
I would have given it 5 stars but I had to strain it into another container when I opened it. I now have a nice jar that I can’t use for anything else.