Nigari

Nigari is a natural product derived from seawater and is primarily used as a coagulant in the production of tofu. It is a type of bittern, which is a residual product of the process of extracting salt from seawater. Nigari is rich in magnesium chloride, but also contains other minerals such as potassium chloride and calcium chloride.

History

The use of Nigari in tofu production dates back to the Nara period in Japan, where it was discovered that seawater or its derivatives could be used to coagulate soy milk and form tofu. The term "Nigari" comes from the Japanese word "nigai", which means "bitter", referring to its bitter taste.

Production

Nigari is produced by evaporating seawater to leave behind a concentrated solution of salts. This solution is then further processed to remove sodium chloride, leaving behind a mixture of magnesium chloride and other minerals. This mixture is Nigari.

Use in Tofu Production

In tofu production, Nigari acts as a coagulant. When added to soy milk, the magnesium chloride reacts with the proteins in the soy milk, causing them to coagulate and form a solid mass. This mass is then pressed to remove excess water, forming tofu.

Health Benefits

Nigari is rich in magnesium, a mineral that is essential for many bodily functions. Magnesium is important for nerve function, muscle contraction, and maintaining a healthy immune system. Some studies suggest that consuming tofu made with Nigari may help to increase dietary magnesium intake.

See Also

• Tofu
• Soy milk
• Magnesium chloride

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