Deep Ocean Nigari for Traditional Tofu Making

The Traditional Japanese Coagulant - Made from Hawaii's Pristine Deep Ocean Water

Experience the difference that master tofu makers in Japan, Hawaii, and California have known for centuries. Our liquid nigari creates silky-smooth tofu with a subtly sweet, complex flavor that acid-based coagulants like lemon juice and vinegar simply can't match.

What Makes Our Nigari Special:

Sourced from 2,200 feet below the Kona coast where ocean water is untouched by surface pollutants and rich in natural minerals. Each batch is solar-evaporated at our oceanfront salt farm as part of our traditional Hawaiian sea salt harvesting process.

Perfect For:

• Silken tofu with smooth, tender texture
• Fresh ricotta and paneer cheese making
• Culinary applications - adds depth to soups, stews, and fermented foods

Why Tofu Makers Choose Our Nigari:

✓ Authentic texture - Creates the delicate, custard-like curds prized in traditional Japanese tofu
✓ Superior flavor - Imparts natural sweetness without acidic tang
✓ Mineral-rich composition - Primarily magnesium chloride with trace ocean minerals
✓ Clean sourcing - Tested and free from heavy metals and microplastics
✓ Trusted by professionals - Used by renowned tofu makers across Hawaii and California

Quality You Can Trust:

• Periodically tested for mineral content and heavy metals
• Made through natural solar evaporation
• Food-grade quality
• No additives or preservatives
• Elegantly packaged in reusable bottles

How to Use:

For Tofu: Add 1-2 teaspoons per 4 cups of warm soy milk, stirring gently. Watch as delicate curds form immediately.

For Cheese Making: Works beautifully for fresh ricotta, paneer, and other soft cheeses. Follow your recipe's coagulant measurements.

For Culinary Enhancement: A few drops can add mineral complexity to soups, stews, or fermented foods like sauerkraut and kimchi.

Ingredients: 8oz of Liquid Deep Ocean Nigari (Magnesium Chloride)

Recipe: Make Fresh Tofu at Home in Minutes:

Per Serving:

4oz Fresh Soymilk 

1/4 Teaspoon Nigari

Very important: You need fresh soymilk to make tofu, not shelf stable with anticaking agents from the grocery store. Many healthfood stores or Asian Markets will have it. 

Heat fresh soymilk in the microwave to 170 degrees (about 1:10 minutes depnding on your microwave.) this is right before it starts boiling and a little skin will have formed. 

Remove the skin and add 1/4 teaspoon in and stirr lightly wihtout overstirring. You will feel the soymilk thicken right away. Cover and let sit for 10 minutes. Dress with items of your choice, freshly grated Ginger, Wasabi Sauce, Soymilk, Furikake or even sweet itmes. The tofu will continue to set, leave it in the fridge overnight, for best results.