http://en.wikipedia.org/wiki/Magnesium_chloride


Culinary use

Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for "bitter"), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. Nigari consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements.




http://www.kameyamado.com/english/home.html


Natural nigari is well known in the west as “La Mer”, Mother Nature’s liquid. The base of nigari is magnesium chloride, but it has over 100 other mineral salts such as potassium chloride and calcium chloride. Seawater, where life began, has almost the same mineral balance as the blood of humans. However we evolve, there can be no change in this balance. Nigari contains a host of minerals which prevent diseases caused by modern living. Many now use nigari for hay fever, atopic dermatitis and obesity. Only since 1997, when the Japanese government repealed monopoly laws, have the benefits of nigari become known. From among the various mineral waters and health supplements available, nigari is the simplest and most naturally blessed. Kameyamado produces health and beauty nigari products for your convenience.