Ingredient

Nigari

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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use nigari as a coagulant to help solidify soy milk into tofu. It …

What it is

Nigari is the liquid byproduct of salt production, primarily from seawater. It is rich in magnesium chloride and other minerals, giving it a slightly bitter taste. It is often used as a coagulant in the production of tofu.

Why it's used

Manufacturers use nigari as a coagulant to help solidify soy milk into tofu. It can also be used to add a mineral flavor to foods. It is most commonly found in tofu products and some Japanese cuisine.

Health notes

Nigari is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of magnesium, an essential mineral. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated magnesium chloride and found it safe for consumption. Evidence does not suggest adverse health effects from consuming foods containing nigari at typical levels.

Allergen info

Nigari is not derived from any of the nine FDA major allergens. It does not contain gluten.

Products containing Nigari

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.