Nigari is traditionally used as a coagulant in tofu making in Japan. It also makes a delicious and silky ricotta and other fresh styles of cheese with perfect flavour balance.
A natural by-product of the sea salt harvesting process, nigari consists of concentrated salt brine. This liquid is extremely mineral rich with a bitter taste due to its heavy concentration of magnesium chloride.
Ingredients: microfiltered concentrated sea water.
236mL
Nigari is traditionally used as a coagulant in tofu making in Japan. It also makes a delicious and silky ricotta and other fresh styles of cheese with perfect flavour balance.
A natural by-product of the sea salt harvesting process, nigari consists of concentrated salt brine. This liquid is extremely mineral rich with a bitter taste due to its heavy concentration of magnesium chloride.
Ingredients: microfiltered concentrated sea water.
236mL
