Nigari (Bittern / Magnesium Chloride)
にがり (Nigari)
Pourquoi sourcer au Japon
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 clé
Magnesium chloride 60–95% (varies by source); pH 6.5–7.5; coagulation rate ideal 0.4–0.7% in soy milk for tofu.
Produit fini typique
Premium tofu coagulant for export, magnesium-fortified beverages, single-origin retail nigari.
At a glance
- Fournisseurs répertoriés
- 3 fournisseurs
- MOQ typique
- 10–100 L liquid; 5–25 kg powder
- Délai typique
- 4–6 weeks
- Régions d'origine
- Okinawa (Ishigaki, Miyako), Hyogo (Ako), Kagawa, Ishikawa (Noto)
- Catégorie
- Fonctionnels marins
- Saison de récolte
- Year-round; output volume linked to salt production cycles
- Statut réglementaire au Japon
- Food additive (designated coagulant) for tofu under JAS
- Nom japonais
- にがり
- Romaji
- Nigari
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | Food additive (designated coagulant) for tofu under JAS |
|---|---|
| Union européenne | Food additive E511 (magnesium chloride); CosIng listed (Magnesium Chloride) |
| États-Unis | GRAS for food (food additive 21 CFR 184.1426); MoCRA cosmetic use |
| Chine | GB 2760 food-additive register; verify import label compliance |
Fournisseurs japonais
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.
→
Kanehide Bio Co., Ltd.
金秀バイオ株式会社
Fabricant global d'aliments santé basé à Okinawa (groupe Kanehide). A réussi en 1998 l'extraction de la fucoïdane à partir du mozuku d'Okinawa. Détient le brevet japonais n° 3408180 pour l'extraction par acide citrique d'une fucoïdane de haute pureté. Le produit phare « Okinawa Fucoidan » a dépassé 800 000 unités en ventes cumulées en 2024. Produit également des articles à partir de trois variétés de curcuma d'Okinawa.
→
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.
→