Nigari Flakes 100g – Pure Magnesium Chloride Tofu Coagulant

~~$18.00 AUD~~ $15.99 AUD

What is Nigari? Nigari is the traditional Japanese name for magnesium chloride, the mineral salt left behind once sodium chloride (table salt) is removed from seawater. For centuries it's been the...

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ベンダー： Nourishme Organics 商品コード: 該当なし

What is Nigari?

Nigari is the traditional Japanese name for magnesium chloride, the mineral salt left behind once sodium chloride (table salt) is removed from seawater. For centuries it's been the coagulant of choice for turning fresh soy milk into tofu, prized by traditional tofu makers for producing a smoother, more tender curd than acid-based alternatives like lemon juice or vinegar. Our nigari is supplied as easy-to-dissolve flakes, the same form used in classic Japanese tofu-making.

Why this nigari

Natural, Food-grade magnesium chloride flakes, dissolves cleanly with no residue or off-flavours
The same traditional coagulant used to make restaurant-quality silken and firm tofu
One 100g pack makes 12+ batches of homemade tofu (based on 8g per batch)
Vegan, vegetarian, gluten-free and allergen-free
No anti-caking agents, emulsifiers or fillers — just nigari
Resealable pack to keep flakes dry and free-flowing between uses

How to use

Nigari works by introducing magnesium ions that bind soy proteins together as the soy milk cools from a near-boil. As a starting point:

Dissolve 6–10g of nigari flakes in 100–120ml of warm water
Use 6g for soft, silken tofu; 8g for a classic firm block; 10g for extra-firm
Stir into hot, fresh soy milk (around 75–80°C) and let it rest undisturbed for 10–15 minutes before pressing
For the full step-by-step method (soaking, blending, straining, pressing), see our How to Make Tofu from Scratch with Nigari guide.

Storage

Store in a cool, dry place away from direct sunlight. Nigari is hygroscopic (it absorbs moisture from the air), so reseal the pack tightly after each use to stop the flakes clumping.

Quick Specs


Format	Food-grade magnesium chloride flakes (nigari)
Net weight	100g
Origin	Tibetan Plateau
Diet	Vegan, vegetarian
Allergens	May be Present: Soy, Fish, Milk and Bee Pollen
Best Before	6 months
Use	Tofu coagulant / firming agent

FAQ

What is nigari made of?
Nigari is primarily magnesium chloride, traditionally obtained from high altitude lakes after the sodium chloride has been extracted. It's internationally recognised as food ingredient used as a firming agent and coagulant.

How much nigari do I need to make tofu?
For a standard batch from 500g dried soybeans (around 1.8–2L of fresh soy milk), use 6g for soft tofu, 8g for firm, or 10g for extra-firm.

Is nigari the same as Epsom salts or gypsum?
No. Epsom salts are magnesium sulfate and gypsum is calcium sulfate — both used in some tofu-making traditions, but they coagulate differently and produce a different texture. Nigari (magnesium chloride) tends to give a smoother, more tender curd and acts faster.

Is this product vegan?
Yes, nigari is a mineral salt with no animal-derived ingredients.

Can I use this for anything other than tofu?
Nigari is also used in some cheese-making and vegetable fermentation/ pickling and canning recipes as a firming agent. This pack is intended for food use as a coagulant/firming agent.