Magnesium Chloride / Nigari Flakes, Food Grade-Tofu Coagulant

Magnesium chloride, a sea salt derivative, used as coagulant for tofu/soybeans. Makes a firmer & tender tofu. In order to make tofu, the soy milk must be coagulated, using nigari.

As a curdiling agent use 1.5 to 2 tsp/ lb of soybean.

Magnesium Chloride (Nigari) can also be added to water to make Nigarisui- a Japanese drink for losing weight, refresh body & mind, purify, moisturize & soft skin, combat stress, insomnia, colds & hang overs.*

Dissolve 1/4 to 1/2 tspeaspoon of nigari to 1 liter (33 oz) of natural spring water.

*This product is not intended to diagnose, treat, cure, or prevent any disease.