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Hand Pantry Nigari Tofu Coagulant - 12 Oz - Japanese Food Grade Magnesium Chloride / Bittern for Making Tofu

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Hand Pantry Nigari Tofu Coagulant - 12 Oz - Japanese Food Grade Magnesium Chloride / Bittern for Making Tofu

Japanese Nigari Tofu Coagulant. Also Called: Bittern or Magnesium Chloride. Dried, refined, food grade japanese nigari. Nigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements natually found in sea water, but primarily consists of magnesium chloride (also called bittern). Nigar…

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Japanese Nigari Tofu Coagulant. Also Called: Bittern or Magnesium Chloride. Dried, refined, food grade japanese nigari. Nigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements natually found in sea water, but primarily consists of magnesium chloride (also called bittern). Nigari is the traditional Japenese ingredient used to coagulate soymilk to make tofu. 16 oz of nigari is enough to make well over 100 lbs of tofu.

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Japanese Nigari Tofu Coagulant. Also Called: Bittern or Magnesium Chloride. Dried, refined, food grade japanese nigari. Nigari is the mineral salt residue left over when table salt is extracted from sea water. It contains many of the trace elements natually found in sea water, but primarily consists of magnesium chloride (also called bittern). Nigari is the traditional Japenese ingredient used to coagulate soymilk to make tofu. 16 oz of nigari is enough to make well over 100 lbs of tofu.