Nigari (Bittern / Magnesium Chloride)
にがり (Nigari)
Por qué hacer sourcing en Japón
Okinawan and Seto Inland Sea salt traditions yield mineral-rich nigari with profile differences (Okinawan high-magnesium vs Seto balanced) prized by tofu artisans worldwide.
Spec clave
Magnesium chloride 60–95% (varies by source); pH 6.5–7.5; coagulation rate ideal 0.4–0.7% in soy milk for tofu.
Producto final típico
Premium tofu coagulant for export, magnesium-fortified beverages, single-origin retail nigari.
At a glance
- Proveedores listados
- 3 proveedores
- MOQ típico
- 10–100 L liquid; 5–25 kg powder
- Plazo típico
- 4–6 weeks
- Regiones de origen
- Okinawa (Ishigaki, Miyako), Hyogo (Ako), Kagawa, Ishikawa (Noto)
- Categoría
- Funcionales marinos
- Temporada de cosecha
- Year-round; output volume linked to salt production cycles
- Estado regulatorio en Japón
- Food additive (designated coagulant) for tofu under JAS
- Nombre japonés
- にがり
- Romaji
- Nigari
Sobre este ingrediente
Liquid bittern obtained as a by-product of seawater salt production. Primarily magnesium chloride (60–95%) with minor calcium and potassium. Indispensable as the coagulant for traditional Japanese tofu, and increasingly used as a magnesium-supply ingredient in hot-pot soups, beverages, and cosmetics. Domestic production is concentrated in Okinawa (Ishigaki, Miyako), the Seto Inland Sea (Ako, Kagawa), and Noto Peninsula. Mass-volume nigari for tofu manufacturing flows through cooperatives, while specialty single-origin nigari has emerged as a premium retail and wellness category.
Estado regulatorio
| Japón | Food additive (designated coagulant) for tofu under JAS |
|---|---|
| Unión Europea | Food additive E511 (magnesium chloride); CosIng listed (Magnesium Chloride) |
| Estados Unidos | GRAS for food (food additive 21 CFR 184.1426); MoCRA cosmetic use |
| China | GB 2760 food-additive register; verify import label compliance |
Proveedores japoneses
Ako Kasei Co., Ltd.
赤穂化成株式会社
Hyogo-based salt and mineral specialist founded 1947, in the historic Ako salt-production district. Vertically integrated from seawater intake through evaporation, crystallisation, and bittern (nigari) recovery. Operates the deep-sea-water plant in Muroto (Kōchi) and the Ako salt plant. Major B2B supplier of industrial salt, premium nigari for tofu and beverage applications, and mineral concentrates for cosmetic and supplement markets.
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Kanehide Bio Co., Ltd.
金秀バイオ株式会社
Fabricante integral de alimentos saludables de Okinawa (Kanehide Group). En 1998 logró la extracción de fucoidano a partir del mozuku de Okinawa. Posee la patente japonesa n.º 3408180 para la extracción con ácido cítrico de fucoidano de alta pureza. Su producto insignia 'Okinawa Fucoidan' superó las 800.000 unidades de ventas acumuladas en 2024. También elabora productos a partir de tres variedades de cúrcuma de Okinawa.
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Noto Saltworks Co., Ltd.
奥能登塩田村
Heritage saltworks in Suzu (Noto Peninsula, Ishikawa) operating the traditional 'agehama' salt-making method designated as a UNESCO Globally Important Agricultural Heritage System. Hand-poured seawater on raked sand, sun-evaporated, then condensed in an iron pan over wood fire. The premium hand-made salt is sold to Japanese fine-dining restaurants and exported to Michelin-listed Western kitchens. A reference producer for export-grade artisanal Japanese sea salt.
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