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Nigari: the Bitter Liquor Left When Sea Salt Crystallises
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TheChef

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TheChef

14. Oktoba 2026DK
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Nigari: the Bitter Liquor Left When Sea Salt Crystallises

Boil seawater down and common salt crystallises first; what stays behind is a bitter liquor, mostly magnesium chloride. Salt makers called it bittern and kept it out of the salt, Andrew Ure (1839) notes, because it spoils it. In Japan it is nigari, from the word for bitter, and it is what sets soy milk into tofu.
Mwanzo
A day of boiling

Maagizo

1

Boil the seawater down

Boil clean seawater in an iron kettle over a wood fire, topping it up, until salt crystals start to form on the surface and fall.

Vifaa kwa hatua hii:

Maji ya bahariMaji ya bahari20 lita
KuniKuni1 as required

Zana zinazohitajika:

Birika la ChumaBirika la Chuma
Shimo la motoShimo la moto
2

Rake out the salt

Keep it simmering and scoop the salt out as it crystallises into a draining basket over a bowl. Stop before the pan runs dry: the last liquor is the bittern.

Zana zinazohitajika:

Kijiko cha MbaoKijiko cha Mbao
Vikapu vya kuchuja majiVikapu vya kuchuja maji
BakuliBakuli
Birika la ChumaBirika la Chuma
3

Collect the drips

Let the salt drain for a day or two. Pour what drips into the bowl together with the liquor left in the kettle: that is nigari.

Zana zinazohitajika:

Vikapu vya kuchuja majiVikapu vya kuchuja maji
BakuliBakuli
4

Bottle it

Keep the liquid nigari in a stoppered bottle. It is very bitter; it is a coagulant, not a seasoning.

Zana zinazohitajika:

Chupa za kioo zenye viziboChupa za kioo zenye vizibo

Vifaa

2
  • 1
    Maji ya bahari
    20 lita
    Kishikilia Nafasi
  • 1
    Kuni
    1 as required
    Kishikilia Nafasi

Zana Zinazohitajika

6

Mchoro huu unatengeneza

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Kishikilia nafasi

Nigari (kloridi ya magnesiamu)

Free

50
0
Thumbnail
Kishikilia nafasi

Kloridi ya sodiamu (chumvi)

Free

445
0
1
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