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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.
Utangiye
A day of boiling
Amabwiriza
1
1
Boil the seawater down
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.
Ibikoresho by'iyi ntambwe:
Amazi y'inyanja20 litiro
Inkwi1 as requiredIbikoresho bikenewe:
Ibirika ry'Icyuma
Icyobo cy'umuriro2
2
Rake out the salt
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.
Ibikoresho bikenewe:
Ikiyiko Kibajwe mu Giti Kimwe
Ibitebo byo kunyunyuza amazi
IbakuliIbirika ry'Icyuma3
3
Collect the drips
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.
Ibikoresho bikenewe:
Ibitebo byo kunyunyuza amaziIbakuli4
4
Bottle it
Bottle it
Keep the liquid nigari in a stoppered bottle. It is very bitter; it is a coagulant, not a seasoning.
Ibikoresho bikenewe:
Amacupa y'ikirahuri afite ibipfundikizoIbikoresho bikenewe
6- Umwanya
- Umwanya
- Umwanya
- Umwanya
Iki gishushanyo gikora
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