Nigari is the mineral salt residue leftover when table salt is extracted from seawater.
It contains many of the trace elements naturally found in seawater but primarily consists of magnesium chloride ( also called bittern).
Nigari is the traditional Japanese ingredient used to coagulate soy milk to make tofu.
Nigari is said to make tofu that tends to be a little on the softer side, and with the smoothest texture of any other coagulant, but it takes a refined tofu palate to detect the difference.
To use Nigari to coagulate your tofu, dissolve 2 teaspoons of nigari into about half a cup of hot water and stir this gently but quickly into 2 quarts of hot soy milk, and allow to curdle and stand for 15 minutes before transferring to your tofu mold.
When used to Relieve Aches and Pains, Replenishes Magnesium Levels, Relaxes the Mind and Body, and Improves the Immune System Fast Dissolving -
Thin magnesium flakes dissolve quickly in warm water.
Promotes Relaxation - Magnesium helps to soothe sore and tired muscles
Help Cells, Nerves, Muscles, Bones, & Heart Function Optimally
Replenish Magnesium Levels
Relieve Aches & Pains
Support Immune System
Warning: Consult a healthcare professional before taking this product if you are a pregnant or lactating woman, currently under medical care, or are taking medication.