DO YOU KNOW NIGARI?
Nigari is the coagulating agent for tofu making. Nigari is foamed as a by-product from the extraction of sea salt from sea water.
Traditional Japanese tofu is made with Nigari however less and less Nigari tofu is made in Japan because of the high cost. it is VERY HARD to find Nigari tofu here in Sydney as you can guess. Most tofu in Australia (and getting more and more in Japan) is made in Chinese style using Calcium sulfate (gypsum), the cheapest coagulating agent.
WHY JAPANESE NIGARI TOFU IS BETTER?
Nigari in the chemical structure is Magnesium chloride
Magnesium chloride is helpful for following conditions;
Prevention and treatment of stroke and heart disease
Migraine and headaches
This nigari tofu is always in my pantry – so handy!
PLUS! Magnesium chloride is known to improve the overall immunity. Clinical trials, showing the results of magnesium on immunity, show that it strengthens the immune system by up to 30 %.!
Magnesium is responsible for more than 300 metabolic processes! As you can see, it’s a mineral vital for your health, but according to the USDA, nearly half the population is suffering from magnesium deficiency.
Let’s have magnesium rich tofu!
DO YOU NEED HEALTHY VEGAN COOKING INSPIRATIONS?
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You don’t live in Sydney?
I run online Japanese cooking courses! but I open the course 3 times a year. So if you want to be notified, just drop your email address HERE
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