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.
When you use nigari, the tofu solidifies.
Alternative term, less common than 凝固剤 but still used in food contexts.
This coagulant is suitable for making jelly.
Also used in medical contexts for blood coagulants. Context usually makes the meaning clear.
The doctor used a coagulant to stop the bleeding.
Explicitly 'blood coagulant'. Used when clarity is needed.
Blood coagulants are often used in surgery.
Technical term for a coagulant that specifically clots blood. Less common in everyday language.
This coagulant is applied directly to the wound.
Standard term in chemistry and industry. Works for most technical contexts.
This coagulant is used in wastewater treatment.
Specifically a flocculant or coagulant that causes particles to aggregate. Common in water treatment.
Adding a coagulant causes fine particles to settle.