Ingredient

Water And Nigari

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Source
Not animal-derived
Allergen
No
Role in food
Nigari is most commonly used as a coagulant in the production of tofu, helping …

What it is

Nigari is a traditional Japanese seasoning made from the mineral-rich brine left over after salt is extracted from seawater. It is primarily composed of magnesium chloride, along with other trace minerals. Nigari is often used as a coagulant in the production of tofu.

Why it's used

Nigari is most commonly used as a coagulant in the production of tofu, helping soy milk proteins to solidify. It can also be used as a mineral supplement and flavor enhancer in some food products. It is found in various tofu products and some meat dishes.

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. Regulatory bodies like JECFA and EFSA have evaluated similar magnesium compounds, but specific evaluations for 'nigari' as a distinct food ingredient may vary. Evidence does not suggest adverse effects from typical dietary intake.

Allergen info

Water and nigari are not derived from any of the 9 FDA major allergens. They do not contain gluten.

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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.