Does this product require refrigeration after opening? Thanks.

This is a shelf stable product that does not require refrigeration after opening. We recommend storing it out of direct sunlight at room temperature.

From what country does the seawater come?

The seawater is sourced right here on beautiful Vancouver Island where our sea salt harvestry is located. We have a two kilometer stretch of private oceanfront from which we draw the water at high tide. The water is then filtered and boiled at high temperatures to ensure purity.

how many gram Nigari to mix with soymilk for tofu pudding?

For silken tofu we have this great recipe from a customer who shared with us: "I recently created a very successful silk tofu pudding using your nigari. The recipe is very simple and I was hoping to share it with you. Ingredients: 2 cups of soy milk (unsweetened) 1 teaspoon of nigari Equipment: steamer 2 bowls Directions: Mix the nigari and the soy milk together. Pour it into a container that can be put into the steamer. I divided the entire mixture into two bowls. Cover the bowls with aluminum foil. This is to prevent the condensation from forming bumpy surfaces on the tofu pudding. Steam it on low heat for about 9 minutes. Stove temperatures may vary. I used an electric stove (with a max setting of 2000 and a min setting of 200), and used heat setting 600. Add sugar to taste. The traditional sugar to use with tofu pudding is red powdered sugar. But any sugar would do. I made a sugar syrup with muscovado sugar instead of adding granulated or powdered sugar. Note: I used store bought soy milk which was unsweetened. I bought the kind that had to be refrigerated."

Do you need to dilute this in water to make tofu?

Hi! It is not necessary to dilute liquid nigari with water but a couple of recipes that have given our customers great results do recommend it. Check out the 'Killer Tofu Recipe' online by Andrea Nguyen. Our understanding is that the amount and concentration you use also depends on your desired firmness.

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Description

🌟 Transform your kitchen with the 'True North' of tofu coagulants!

SUSTAINABLE LOCAL - Proudly made in Canada from award-winning gourmet sea salt.
ELEVATE YOUR TOFU GAME - Craft tofu with superior flavor and texture, just like in Japan!
HEALTH BOOSTING BENEFITS - Packed with magnesium, essential for your well-being.
VERSATILE CULINARY MARVEL - Not just for tofu—perfect for cheeses, sauerkraut, and more!
HIGHLY CONCENTRATED FORMULA - One bottle = enough for 25 gallons of soy milk!

Nigari is an all-natural liquid tofu coagulant made from magnesium chloride brine, crafted in small batches on Vancouver Island, Canada. This sustainable product enhances the flavor and texture of tofu while providing essential magnesium. Each 8oz bottle is highly concentrated, offering enough coagulant for approximately 25 gallons of soy milk, and can also be used in various culinary applications.

Reviews

D**Y

Makes perfect tofu every time!!

Great product that makes it super easy to make lovely tofu!! Works every time. I make 8 cups fresh soy milk, heat it to 78 degrees Celsius, gently stir in 2 tsp., cover, and wait for 15 mins. Perfect every time.PLEASE NOTE, do some research before leaving a negative review because you tried to use store bought soy milk. Nothing will work for you if you’re using commercial soy milk that contains anything other than soy beans and water, and maybe a little salt.

10.08.2025

J**N

Good quality

Experimenting with home made tofu and this has been an item I've wanted to try. Worked out fine.

12.06.2025

A**E

Easy homemade Tofu and Silken Tofu. Good Job Nigari Vancouver Island Sea Salt.

Received our beautifully packaged bottle of Nigari. Packaged well & cushioned with plastic bubble.Made our very first time TOFU and it was a success. My husband sautéed Tofu & made the dish very tasty & yummy.Made my favorite snack when I was growing up, TAHO (Silken Tofu) . Can’t believe we made our very own Taho from scratch. Very tasty, no bitter taste at all. Very yummy with caramelized sugar and BOBA (pearl balls).. Glad we learned how to make it. We’ll be making this more often.Thanks so much Nigari Vancouver Island Sea Salt.

2.10.2020

L**R

Didn’t work for me - then it did...

Unfortunately, doesn’t seem to work to coagulate soy milk for Tofu. I followed the recipe that came with the bottle (even used a thermometer) and a recipe in Miyokos Vegan Pantry cookbook. Neither coagulated at all. I didn’t make my own soy milk but I did use a refrigerated organic one. :-( Wasted of a lot of soy milk. If I try again and it works, I will update the review.I tried a second time with homemade soy milk and it coagulated. I suspect it was a combination of temperature (maybe I didn't have it hot enough before?) and possibly the homemade milk versus store bought. I did also increase the amount of Nigiri I used - I had to hunt around to find a conversion between liquid and dry and decided to double the amount used for my recipe. More complicated to make Tofu than I expected but I did it!

3.04.2025

R**S

Great

Require improvement with instruction....

14.08.2025

R**O

Cuajada perfecta

The media could not be loaded. Muy satisfecha !!! Era la primera ves que lo usaba. Y quede satisfecha. No amarga , no sentí que le cambiara el sabor y cuajó inmediatamente

4.09.2025

M**E

Works great

Made tofu for the first time and the Nigari worked great. Followed the directions that came with the product using homemade soy milk. Very delicious. Used it to make miso soup. Highly recommend.

31.07.2024

N**N

Cracked lid and leaked

Very disappointed it came with the rim of the lid cracked and leaked every where

20.05.2020

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