Our Nigari is made by drawing pure deep seawater from 2200 feet below the ocean surface of the Kona Sea on Hawaii Island and letting it slowly evaporate in the Kona year-round sun. Once the seawater evaporates to about 10% of its original volume, crystals begin to form. Next, we harvest the salt and the remaining liquid contains a large amount of magnesium chloride, magnesium sulfate and potassium chloride and it considered Nigari. It has a distinct bitter taste, the word Nigari comes from Japanese word “Nigai” or bitterness.
Most Nigari in Japan is produced by seawater being boiled in kettles. In Hawaii, we harvest our Nigari naturally by letting the seawater evaporate under Hawaii’s sun. The right balance of minerals in Nigari is very important. Nigari contains mostly magnesium chloride and just a small amount of sodium chloride.
Nigari, also known as bittern is known for being the culinary coagulant of choice for traditional tofu making. Add a small amount of liquid Nigari to your fresh soy milk for instant silken tofu. You can also add Nigari to cow's milk or goat's milk for fresh homemade ricotta cheese.
Soaking in mineral rich water has been found to have many therapeutic benefits. Add ¼ cup to ½ cup of Nigari into a standard size bathtub for a mineral bath. Magnesium gets absorbed through the skin helps to improve circulation, alleviate stress and pain and soften skin.
Filtered water has its perks! But what many don't know is that water filters remove the naturally occurring minerals. Add 1 drop per 1oz. of drinking water. 24 drops per large 24 oz. water flask, 8 drops for a cup of water. Nigari water helps the body burn body fat, eliminate waste material and water and remove excess salt.
Easy, Homemade Silken Tofu Recipe
Learn how to make tofu at home with liquid Nigari.