Nigari or magnesium chloride, is an important coagulant used in the preparation of tofu from soy milk. It is a white powder, produced from seawater after the sodium chloride has been removed, and the water evaporated.

Categories: Food Chemistry
Used in production of: Tofu
Also known as:
Chinese: 卤水
Chinese (Romanized): lushui
English: Magnesium chloride
Japanese: にがり
Japanese (Romanized): nigari

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