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Solid bittern drained from wet salt on the draining bed; it sets soy milk into tofu.
Obtaining
- Byproduct of Salt
Usage
Setting tofu
With soy milk, nigari makes yose tofu in the curdling tub or silken tofu in the silken mould. Salt making supplies the nigari, connecting tofu making to work on the shore.
As an ingredient
Related guides
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Brine Sand
- Water Bottle
In the real world
The Japanese word 苦汁 is read nigari. It is the mineral-rich remainder after salt crystallizes from seawater and is used to coagulate soy milk into tofu.
Differences in game
Real nigari comes as liquid or solid flakes; satoyama represents it only as a solid, obtained by draining wet salt.
References and sources
- Wikipedia — Nigari — Reading, salt-making origin, and use as a tofu coagulant.