Jun-Nigari | Japanese Ingredients | The Wasabi Company

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Five Nigari sachets (coagulant for Tofu making) – 5ml each, individually wrapped in silver and white packs with Japanese text; perfect for making fresh, homemade tofu.
Individually wrapped Nigari sachets (5ml), a traditional coagulant for making homemade tofu, packaged in clear plastic with black and white text—perfect for recreating authentic tofu just like with Jun-Nigari.
A 5ml clear sachet labeled Nigari (coagulant for Tofu making) with Japanese text—ideal for turning soy milk into fresh tofu.
On sale

Nigari sachets (coagulant for Tofu making) - 5ml

SKU: WSB.NIGARI.01

The Wasabi Company

£0.40

£0.30
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From the same producers of the amazing Banrai Soy Milk (available here) we have the other piece of the home-made tofu puzzle. Jun-Nigari is a natural seawater derivative making it an ideal coagulant for the production of Tofu.

Please note: These sachets are designed for use with a high solid content soy milk such as the Banrai (11% solids). If using a standard soy milk, you will need to increase the amount required to achieve the coagulation. 

1 x 5ml sachet is required per 125ml of Banrai Soy Milk. 8 sachets are required for 1 litre.

Available individually, in a pack or 5 & a pack of 10.

Store at room temperature, do not refrigerate.

Method for making tofu:

  1. Place the soy milk before in the refrigerator overnight to cool (this step is not essential but recommended for best results)
  2. Pour 125ml of Banrai soy milk in a 12 cm ramekin
  3. Add 5 ml of Nigari to the soy milk
  4. Mix well and place the ramekin in a bain-marie covering for steaming

For silky tofu remove after 10 minutes, if a firmer tofu is preferred double the amount of Nigari

Water (85.1%), Sodium Chloride (8.6%), Magnesium Chloride (3.6%), Magnesium Sulfate (1%), Potassium Chloride (1.7%)

For allergens, see ingredients in bold.

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