Nature et partage
Nature et partage Magnesium Chloride (Nigari)
What it is
It is often used as a coagulant in the production of tofu, helping to solidify soy milk. The crystals are typically white and have a slightly bitter taste. It is a common ingredient in traditional Japanese cuisine.
How people cook with it
It is also utilized in some traditional health practices.
- Tofu making
- Seasoning
- Bath salts
In tofu making, nigari is dissolved in water and added to warm soy milk to encourage coagulation. The amount used affects the texture of the final tofu. When using it for consumption, always ensure it is food-grade and properly diluted.
How it differs from similar foods
Unlike table salt (sodium chloride), nigari's primary component is magnesium chloride. This gives it a different flavor profile, often described as more bitter and less sharp than regular salt. Its coagulating properties are also distinct, making it ideal for specific food preparations like tofu.
Who it is for
Home cooks and traditional food makers who are interested in natural ingredients and specific culinary techniques will find this useful.
How to keep the rest
Store the magnesium chloride in a cool, dry place away from direct sunlight. Keep the container tightly sealed to prevent moisture absorption, as it can clump. Ensure it is kept out of reach of children and pets. For long-term storage, a pantry or cupboard is suitable.