Nigari (Bittern / Magnesium Chloride)
にがり (Nigari)
Mengapa memilih Jepang
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.
Spesifikasi utama
Magnesium chloride 60–95% (varies by source); pH 6.5–7.5; coagulation rate ideal 0.4–0.7% in soy milk for tofu.
Produk akhir tipikal
Premium tofu coagulant for export, magnesium-fortified beverages, single-origin retail nigari.
At a glance
- Pemasok terdaftar
- 3 pemasok
- MOQ tipikal
- 10–100 L liquid; 5–25 kg powder
- Waktu tunggu tipikal
- 4–6 weeks
- Daerah asal
- Okinawa (Ishigaki, Miyako), Hyogo (Ako), Kagawa, Ishikawa (Noto)
- Kategori
- Bahan fungsional laut
- Musim panen
- Year-round; output volume linked to salt production cycles
- Status regulasi Jepang
- Food additive (designated coagulant) for tofu under JAS
- Nama Jepang
- にがり
- Romaji
- Nigari
Tentang bahan ini
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.
Status regulasi
| Jepang | Food additive (designated coagulant) for tofu under JAS |
|---|---|
| Uni Eropa | Food additive E511 (magnesium chloride); CosIng listed (Magnesium Chloride) |
| Amerika Serikat | GRAS for food (food additive 21 CFR 184.1426); MoCRA cosmetic use |
| Tiongkok | GB 2760 food-additive register; verify import label compliance |
Pemasok Jepang
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
Produsen pangan kesehatan komprehensif dari Okinawa (Kanehide Group). Berhasil mengekstrak fucoidan dari mozuku Okinawa pada 1998. Memegang paten Jepang No. 3408180 untuk ekstraksi asam sitrat fucoidan dengan kemurnian tinggi. Produk unggulan 'Okinawa Fucoidan' melampaui 800.000 unit penjualan kumulatif pada 2024. Juga memproduksi produk dari tiga varietas kunyit 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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