Ocean Water - Salt = Nigari
Our Nigari is made by drawing pure deep seawater from 2200 feet below the ocean surface of the Kona Sea on Hawaii Island and letting it slowly evaporate in the Kona year-round sun. Once the seawater evaporates to about 10% of its original volume, crystals begin to form. Next, we harvest the salt and the remaining liquid contains a large amount of magnesium chloride, magnesium sulfate and potassium chloride and it considered Nigari. It has a distinct bitter taste, the word Nigari comes from Japanese word “Nigai” or bitterness.
Most Nigari in Japan is produced by seawater being boiled in kettles. In Hawaii, we harvest our Nigari naturally by letting the seawater evaporate under Hawaii’s sun. The right balance of minerals in Nigari is very important. Nigari contains mostly magnesium chloride and just a small amount of sodium chloride.