{"product_id":"nigari-flakes-100g-pure-magnesium-chloride-tofu-coagulant","title":"Nigari Flakes 100g – Pure Magnesium Chloride Tofu Coagulant","description":"\u003cdiv class=\"ingredient-desc\"\u003e\n\u003ch5 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhat is Nigari?\u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNigari 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.\u003c\/p\u003e\n\u003ch5 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eWhy this nigari\u003c\/h5\u003e\n\u003cul\u003e\n\u003cli\u003eNatural, Food-grade magnesium chloride flakes, dissolves cleanly with no residue or off-flavours\u003c\/li\u003e\n\u003cli\u003eThe same traditional coagulant used to make restaurant-quality silken and firm tofu\u003c\/li\u003e\n\u003cli\u003eOne 100g pack makes 12+ batches of homemade tofu (based on 8g per batch)\u003c\/li\u003e\n\u003cli\u003eVegan, vegetarian, gluten-free and allergen-free\u003c\/li\u003e\n\u003cli\u003eNo anti-caking agents, emulsifiers or fillers — just nigari\u003c\/li\u003e\n\u003cli\u003eResealable pack to keep flakes dry and free-flowing between uses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow to use\u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eNigari works by introducing magnesium ions that bind soy proteins together as the soy milk cools from a near-boil. As a starting point:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDissolve 6–10g of nigari flakes in 100–120ml of warm water\u003c\/li\u003e\n\u003cli\u003eUse 6g for soft, silken tofu; 8g for a classic firm block; 10g for extra-firm\u003c\/li\u003e\n\u003cli\u003eStir into hot, fresh soy milk (around 75–80°C) and let it rest undisturbed for 10–15 minutes before pressing\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body break-words whitespace-normal\"\u003eFor the full step-by-step method (soaking, blending, straining, pressing), see our \u003ca href=\"https:\/\/www.nourishmeorganics.com.au\/pages\/recipes-how-to-make-tofu-nigari\" title=\"How to Make Tofu using Nigari\" rel=\"noopener\" target=\"_blank\"\u003eHow to Make Tofu from Scratch with Nigari guide\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eStorage\u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eStore 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.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch5 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eQuick Specs\u003c\/h5\u003e\n\u003cdiv class=\"overflow-x-auto w-full px-2 mb-6\"\u003e\n\u003ctable class=\"min-w-full border-collapse text-sm leading-[1.7] whitespace-normal\" style=\"width: 100.089%; height: 176.344px;\"\u003e\n\u003cthead class=\"text-left\"\u003e\n\u003ctr style=\"height: 0px;\"\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" style=\"width: 12.0899%; height: 0px;\"\u003e\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"text-text-100 border-b-0.5 border-[hsl(var(--border-300)\/0.6)] py-2 pr-4 align-top font-bold\" style=\"width: 84.9742%; height: 0px;\"\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 12.0899%; height: 19.5938px;\"\u003eFormat\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 84.9742%; height: 19.5938px;\"\u003eFood-grade magnesium chloride flakes (nigari)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 12.0899%; height: 39.1875px;\"\u003eNet weight\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 84.9742%; height: 39.1875px;\"\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 12.0899%; height: 19.5938px;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 84.9742%; height: 19.5938px;\"\u003eTibetan Plateau\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 12.0899%; height: 19.5938px;\"\u003eDiet\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 84.9742%; height: 19.5938px;\"\u003eVegan, vegetarian\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 12.0899%; height: 19.5938px;\"\u003eAllergens\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 84.9742%; height: 19.5938px;\"\u003eMay be Present: Soy, Fish, Milk and Bee Pollen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 12.0899%; height: 39.1875px;\"\u003eBest Before\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 84.9742%; height: 39.1875px;\"\u003e6 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19.5938px;\"\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 12.0899%; height: 19.5938px;\"\u003eUse\u003c\/td\u003e\n\u003ctd class=\"border-b-0.5 border-[hsl(var(--border-300)\/0.3)] py-2 pr-4 align-top\" style=\"width: 84.9742%; height: 19.5938px;\"\u003eTofu coagulant \/ firming agent\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritional-desc\"\u003e\n\u003cdiv class=\"title-caption\"\u003e\n\u003ch5 class=\"caption\"\u003e\u003cbr\u003e\u003c\/h5\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch5 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFAQ \u003c\/h5\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat is nigari made of?\u003c\/strong\u003e\u003cbr\u003eNigari 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow much nigari do I need to make tofu?\u003c\/strong\u003e\u003cbr\u003eFor 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs nigari the same as Epsom salts or gypsum?\u003c\/strong\u003e\u003cbr\u003eNo. 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.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs this product vegan?\u003c\/strong\u003e\u003cbr\u003eYes, nigari is a mineral salt with no animal-derived ingredients.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCan I use this for anything other than tofu?\u003c\/strong\u003e\u003cbr\u003eNigari 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.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Nourishme Organics","offers":[{"title":"Default Title","offer_id":47076003840156,"sku":null,"price":15.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/2089\/files\/Nigarimockupfront.png?v=1781679790","url":"https:\/\/www.nourishmeorganics.com.au\/products\/nigari-flakes-100g-pure-magnesium-chloride-tofu-coagulant","provider":"Nourishme Organics","version":"1.0","type":"link"}