Nigari (Natural Tofu Coagulant) - Muroto Deep Sea Water Bittern, 3.33 floz
Nigari, a concentrated salt solution, has traditionally been used for coagulating soy milk to make tofu in Japan. Nigari (Natural Tofu Coagulant) - Muroto Deep Sea Water Bittern is unique in the way which it’s made from deep sea water sourced from 374 meters below sea level, offshore from the Muroto Horn in Kochi Prefecture. The water is known to have traveled in the deep sea at 30 times atmospheric pressure, coming from the northern Atlantic Ocean, off the shore of Greenland, to the Muroto Horn during the span of 2,000 years. It is full of minerals and nutrients and is extremely clean and clear. The nigari is not only packed with minerals but also helps capture the umami and sweetness of soybeans and produces beautiful colors and texture. If you use this nigari, which is also coveted by professional chefs, you can make your own high quality tofu at home!
To make your own homemade tofu from soybeans and the nigari, you first make soy milk by soaking soybeans in water, blending them in a blender, heating the result, straining it, and letting it cool down. Then transfer the homemade soy milk to a pot and, while stirring constantly to prevent scorching, bring it to a boil and remove from heat immediately after. Add the nigari into the soy milk and blend well. Once the mixture begins to curdle, let it sit for 20 minutes. Scoop the curds and mold them in a colander and you’ll have fresh tofu. Also, this nigari can enhance the taste of what you are cooking, including rice, miso soup, and beef stews.
Since the nigari has high magnesium concentration, there are important cautions when using it, especially for those who have kidney problems. Do not drink it straight. We do not recommend more than 10 drops per day.