also: にがしお
bittern; nigari
The concentrated liquid remaining after salt is crystallized from seawater; used as a coagulant in tofu making. Often referred to as 'nigari' in English contexts.
When making tofu, adding nigari causes it to solidify.
The main component of nigari is magnesium chloride.
Tofu is the food product; にがり is the coagulant used in its production.
Magnesium chloride is the primary chemical component of にがり.
Standard kanji spelling for bittern.
Kana spelling is common in everyday contexts, especially in cooking.
Rare variant; reading にがしお is restricted to this form.
Rare variant using 滷 (brine).
From 苦 (にが, 'bitter') + 汁 (しる, 'liquid'), referring to its bitter taste. The reading にがり is a contraction of にがしる.