This Nigari is naturally made from pristine and Magneiusm rich deep seawater from 2,200 feet below the ocean surface. Nigari contains mostly Magnesium Chloride and just a small amount of Sodium Chloride. The culinary name of Magnesium Chloride is Bittern or in Tofu Making usually called Nigari. It has a distinct bitter taste, the word Nigari comes from Japanese word “Nigai” or bitterness. 
Most Nigari in Japan is produced by seawater being boiled in kettles. In Hawaii, we harvest our Nigari naturally by letting the seawater evaporate under Hawaii’s sun. The right balance of minerals in Nigari is very important and to make tofu, be sure to use fresh soymilk. Shelf stable soymilk usually contains preservatives and has been ultra-high heat treated impacting its ability to coagulate.