Nigari Tofu Coagulant - 236ml
It has long been known that liquid nigari makes the best tofu, with a refined texture and naturally sweeter flavour compared to flakes, gypsum or other alternatives. Our liquid nigari is an all-natural product created through a sea salt harvesting process. This mineral rich brine consists of mainly of magnesium chloride as well as other trace minerals that give this concentration its strong bitter taste ('nigari' comes from the Japanese word for bitter).
Lesser known is that nigari can also be used to make delicious ricotta, paneer and other fresh cheeses. A small drop can improve the flavour and texture of your home ferments including sauerkraut, kimchi and even sourdough bread. Using nigari is a good way to add the essential mineral magnesium, known as the 'spark of life', to your diet.
Enough to coagulate approximately 100L of soy milk (depending on recipe), our nigari is drawn from pristine shores, micro-filtered and boiled at high temperatures to ensure the highest purity before being bottled in glass.
Founded in 2009, Vancouver Island Sea Salt (VISS) is Canada's first sea salt harvestry producing all natural, hand-harvested sea salt in small batches from the cold, clear water of the Canadian Pacific. Located on a stunning 400 acre farm with over 2km of untouched ocean frontage on Oyster Bay, our salt harvestry sits half-way between the vibrant shellfish coast of Comox and the ‘Salmon Capital of the World’, Campbell River in British Columbia. Harvesting practices adhere to high industry food standards and our sustainable production collects water at the exact point where the currents from the South of Vancouver Island meet the strong, cold currents from the North. These currents make for a spectacular blending of minerals and tides that are constantly in motion which creates a sea salt with exceptional purity, texture and nuanced salinity.