Translation guide
A substance that causes a liquid to thicken or form clots. In Japanese, the term depends on context: cooking, medicine, chemistry, or water treatment.
A substance used to thicken or solidify liquids in cooking, such as for making tofu, cheese, or jelly.
General term for coagulant in cooking and food processing. Safe default for most contexts.
A substance that promotes blood clotting or coagulation in medical or biological contexts.
A chemical agent used to cause coagulation in industrial processes, such as water treatment or manufacturing.
The word 凝固剤 (gyōkozai) is the most versatile and can be used in cooking, medicine, and industry. For tofu specifically, にがり (nigari) is the natural choice. In technical fields, more specific terms like 凝集剤 (gyōshūzai) may be preferred.
豆腐を作るには凝固剤が必要です。
You need a coagulant to make tofu.
Specifically the traditional coagulant for tofu, made from bittern. Very common in cooking contexts.
にがりを使うと、豆腐が固まります。
When you use nigari, the tofu solidifies.
Alternative term, less common than 凝固剤 but still used in food contexts.
この凝固材はゼリー作りに適しています。
This coagulant is suitable for making jelly.
Also used in medical contexts for blood coagulants. Context usually makes the meaning clear.
医師は出血を止めるために凝固剤を使用した。
The doctor used a coagulant to stop the bleeding.
Explicitly 'blood coagulant'. Used when clarity is needed.
血液凝固剤は手術でよく使われます。
Blood coagulants are often used in surgery.
Technical term for a coagulant that specifically clots blood. Less common in everyday language.
この凝血剤は外傷に直接塗布します。
This coagulant is applied directly to the wound.
Standard term in chemistry and industry. Works for most technical contexts.
この凝固剤は廃水処理に使われます。
This coagulant is used in wastewater treatment.
Specifically a flocculant or coagulant that causes particles to aggregate. Common in water treatment.
凝集剤を加えると、微粒子が沈殿します。
Adding a coagulant causes fine particles to settle.