In order to make tofu, the soy milk must be coagulated, using nigari. Natural nigari is derived from sea water and is the mineral-rich residue that slowly drips off moist sea salt and is then sun-dried. Mitoku Natural Nigari is made this traditional way and for centuries it has been recognized as being the very best coagulant for making homemade tofu. Nigari can also be added to water to make nigarisui, which is popular today in Japan for losing weight, purifying the skin, combating fatigue, stress, insomnia, constipation, colds and hang-overs. To make nigarisui dissolve 1/4 to 1/2 teaspoon of Mitoku Nigari to 1 liter (33 oz.) of natural spring water, shake before drinking.
Ingredients:magnesium chloride (a natural Japanese sea salt derivative). Mitoku Nigari is a natural, pure graded