All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nigari tofu coagulant

Nigari is a byproduct of making salt from seawater. Its primary component is magnesium chloride (18.99 g/100 g nigari); other minerals in nigari include potassium chloride (3.54 g), sodium chloride (2.48 g), calcium chloride (2.29 g), phosphorus (0.1 g), iron (0.1 g), zinc (0.1 g) and manganese (0.01 g).

Nigari is used to solidify tonyu soy milk to make tofu in the traditional method. It comes in both liquid and semi crystal solid forms, and at least one of them is usually available at Japanese grocery stores.

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