Nigari

Nigari is a traditional Japanese coagulant used in tofu production. It is the liquid left over after salt has been extracted from seawater during the salt-making process. It is rich in magnesium chloride and other minerals, giving it a slightly bitter taste.

Nigari is primarily used as a coagulant in the production of tofu, helping soy milk proteins to solidify. It can also be used as a mineral supplement in some foods and beverages, and occasionally as a flavour enhancer. It is most commonly found in tofu and related products like meat analogues.

Nigari is not considered a food additive in the UK and does not have an E-number. It is a source of magnesium, an essential mineral. The UK's Register of Food Additive Authorisations does not list nigari as an additive. While magnesium contributes to normal physiological functions, there are no specific health claims associated with nigari itself beyond its mineral content.