also: にがしお
noun
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.
豆腐を作るときに、にがりを加えると固まります。
When making tofu, adding nigari causes it to solidify.
にがりの主成分は塩化マグネシウムです。
The main component of nigari is magnesium chloride.
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.