Nigari, a natural coagulant, is gaining popularity, especially in a time when health, environmental sustainability, and natural ingredients are becoming more prominent concerns. Essential for making tofu, this product plays a key role in plant-based diets, but its benefits extend far beyond this single use.
Nigari, a natural coagulant, is gaining popularity, especially in a time when health, environmental sustainability, and natural ingredients are becoming more prominent concerns. Essential for making tofu, this product plays a key role in plant-based diets, but its benefits extend far beyond this single use.
Extracted from seawater, nigari is primarily composed of magnesium chloride. Its production is a meticulous process that captures this mineral in its purest, most natural form. Among the few producers of nigari in Quebec, Alcyon, located in the Magdalene Islands, stands out. It is the only company in Quebec producing this 100% local coagulant, a point of pride for the region and an opportunity for consumers who are mindful of the origin of their ingredients.
To learn more about the many culinary uses of nigari and its place in today’s cooking, I had the pleasure of speaking with Joelle Arseneau, co-owner of Alcyon. Joelle shares how this natural coagulant can enhance not only tofu but also other innovative plant-based recipes, all while contributing to sustainability in our eating habits. Nigari, more than just a transforming ingredient, becomes a valuable ally in a culinary approach that prioritizes both environmental and health considerations.
This is why nigari is increasingly making its way into modern kitchens, where it supports those looking to explore healthy and sustainable food alternatives.
