Natural ocean nigari (magnesium chloride) is often praised for making the best-tasting tofu. Made from magnesium-rich minerals derived from seawater, nigari helps soy milk curdle naturally, creating tofu with a delicate texture and clean flavor. Simply dissolve the flakes in water according to your tofu recipe, then gently incorporate the solution into hot soy milk. Allow the soy milk to coagulate before draining and pressing the curds to your desired firmness.

Net wt: 8 oz