It's long been known that liquid nigari makes the best tofu, with a refined texture and more balanced flavor profile compared to using crystals/flakes, gypsum or other alternatives. Unlike nigari crystals, which are made through a chemical process, our liquid nigari is a completely natural and sustainable product created as a consequence of harvesting gourmet sea salt at our saltworks in beautiful British Columbia, Canada. Our seawater is drawn from pristine shores, micro-filtered and boiled at high temperatures to ensure the highest purity. Made in small batches, it receives the same love and attention given to our award-winning salts. A little goes a long way due to its high concentration, with one bottle containing enough coagulant for approximately 100L of soy milk (depending on recipe). Our culinary team has created a tofu recipe using liquid nigari available on our website www.CanadianSeaSalt.com where you can also learn how liquid nigari can be used to coagulate delicious ricotta, paneer and other fresh cheeses. Just a drop improves the flavour and texture of your home ferments including sauerkraut, kimchi and even sourdough bread!