Natural Nigari - Japanese (for making tofu) - Ohsawa Food Processing - 1Lb
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Natural Nigari - Japanese (for making tofu) - Ohsawa Food Processing - 1Lb

SKU: 

Q0-AKZQ-AART

This product is currently out of stock
Description:

Nigari has been used for hundreds years in Japan and China. Nigari is composed mainly of magnesium chloride, but also contains other minerals found in seawater Only 16 ounces of nigari can make about 250 pounds of tofu, depending on firmness. Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for "bitter"), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China it is called "lushui"(?? in Chinese). Nigari or Lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk. We specialize in the all the best Organic Foods, Raw Foods, Macrobiotic, Vegan, Gluten Free, Asian, Gourmet and Specialty foods and related Natural Cookware and Natural Home products available anywhere. We offer top quality products designed for every palate and nutritional lifestyle, always keeping in mind the balance of your body, mind, spirit and life.

Features:
  • For one 1lb bag of natural nigari

  • Made with All Natural Materials - No Chemicals EVER Used

  • Every Grain Is Hand Selected

  • Highest Quality Natural Product

  • One (1 Lb) can make up to 250 Lbs of Tofu

Product Details:
Product Weight: 1.0 pounds
Package Length: 6.9 inches
Package Width: 4.7 inches
Package Height: 0.8 inches
Package Weight: 1.0 pounds
Average Customer Rating: based on 20 reviews
Customer Reviews:
Average Customer Review:4.0 ( 20 customer reviews )
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Most Helpful Customer Reviews

9 of 9 found the following review helpful:

5Excellent, especially for the price  Apr 06, 2009
By Anya C.
I also use this to get the magnesium in my diet. I pour about a half teaspoon into water, swirl it around to dissolve it, and throw it back like a shot. Follow with a little coffee and it's over with quickly. Having enough magnesium gives you great energy - almost like coffee without feeling lousy afterwards.

As for the company, the nigari was shipped very quickly and arrived at my office in less than the expected time. I was impressed enough that I am about to order another bag from them.

10 of 11 found the following review helpful:

5Magnesium chloride at its finest.  Apr 07, 2010
By Ken M
I am on my second bag of this now. I use RO (Reverse Osmosis 'sort of distilled') water a lot and was worried about missing some important minerals. I take a thermos with cold water to work daily and usually put about 1/4 t(teaspoon) of this with 1/8 t potassium chloride, and about 1/4 t of plain old baking soda. If I have some lemon or lime available, I will squirt in a little juice. To me it tastes good and provides a good source of magnesium.

ken

12 of 14 found the following review helpful:

5Ohsawa Nigari is tops  Sep 27, 2009
By Thomas Van Gorden "tofu king"
I've been making tofu for years. Ohsawa nigari is very smooth, finely granulated and makes a perfect product. I am very pleased with this nigari. It's the best.

2 of 2 found the following review helpful:

5It Works Magic in Soy Milk!  Jan 29, 2014
By Sondra G. Oravetz
Every time I make tofu I'm always amazed what happens when you add the Nigari - pure magic! I make about 8-10 pounds of tofu at one time which is 25 cups of soy milk (made from scratch from 6 cups of soaked beans) using 8-10 tsp. of Nigari coagulant and I get the most beautiful fluffy curds to press into blocks. I find the flavor of the tofu is sweet and natural without any nasty lemon or vinegary flavor that you can get when using lemon or vinegar. One pound of Nigari will last me maybe a year or more so I have lots of tofu in my future to eat....love the stuff! Will buy again.

2 of 2 found the following review helpful:

5Tofu Tastes Like Fresh Soy.  Feb 19, 2013
By Esther C Pacheco
I followed a recipe that called for a lower temperture which did not work well. Then I decided to add the nigari to soy milk which was cooled off a couple minutes from boiling. It coagulated very well.

One can use epsom salt which would be much less expensive but the flavor level is not as good. Lemon juice is used in some recipes. Lemon juice is not cheaper and the results can vary depending on acidity of the lemons used. I prefer Ohsawa Natural Nigari Coagulant.

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