| ASIN | B07JD8KXLY |
|---|---|
| Customer Reviews |
4.2 out of 5 stars |
| 鶹 Rank |
|
| Date First Available | Oct. 13 2018 |
It's long been known that liquid nigari (magnesium chloride brine) makes the best tofu, with a refined texture and more balanced flavor profile compared to using crystals/flakes, gypsum or other alternatives. The bitterness of nigari brings out the sweetness and a bit of umami savoriness from the soy beans. In Japan, nigari tofu is priced at a significant premium to tofu made with other coagulants. Using nigari to make your tofu is also an easy way to supplement your diet with magnesium, one of the body's most essential minerals that the majority of people are lacking.
Our nigari is completely natural and sustainable, created from the concentrated seawater brine left after harvesting our award-winning sea salt on beautiful Vancouver Island. Seawater is drawn from pristine shores, micro-filtered and boiled at high temperatures to ensure the highest purity.
Our liquid nigari is highly concentrated (more than those from Japan), so a little goes a long way! Depending on your recipe and preferences for flavor and firmness, one bottle contains enough coagulant for approximately 25 gallons of soy milk. Nigari can be used for more than just making great tofu. Check out some other suggested uses below.
Use our liquid nigari instead of lemon juice to make ricotta resulting in a more pronounced fresh milk flavor (without being too rich) and a fine, creamy texture. It also makes delicious paneer.
Add a small drop of nigari to your brine to add essential minerals like magnesium and potassium that aid in lactic fermentation. The results are improved flavor balance and firmness of the vegetables.
Several renowned artisan bakers add 2-3 drops of nigari to their water when making sourdough bread to deepen flavor and improve texture.
There is a saying among chefs in Japan that you can add 3 drops of nigari to 3 cups of uncooked rice to dramatically improve the sweetness and fluffiness of rice.
Your sea salt doesn't need to come from one of the world's most beautiful islands, but you'll be happy that it does!
Canada's First Sea Salt
In 2010 we set out to put Canada on the world map for sea salt. Why? It occured to us that, despite having one of the longest and most pristine shorelines in the world, our amazing country did not produce sea salt. We changed that. Now you can enjoy a world-class sea salt made with true Canadian values - purity, honesty, and sustainability.
The Purist Source
The idyllic shores of Vancouver Island create the perfect “merroir” for crafting a world class sea salt. Located on a stunning 400 acre farm with over 2 km of untouched ocean frontage on Oyster Bay, we draw from some of the cleanest and fastest moving ocean currents in the world. Nearby rivers are glacier fed, bringing a unique blend of minerals to our salt while keeping our water source clean and unspoiled.
Sustainability Focused
In 2022 we achived full circular economy. Every drop of seawater entering our saltworks now ends up in some form of value added product. Our main by-products, including fresh water and concentrated ocean mineral brine (what remains after we harvest sea salt), is used in nearby agriculture and by other local artisans in dozens of different products.
