Overview
satoyama offers devices for cutting, milling, pressing, fermenting and firing materials. Combine them to craft meals and preserved foods, noodles and tofu, salt, steel and pottery. Browse the devices below, along with their heat sources and hanging fixtures, and open each entry for crafting recipes and operating details.
Things to enjoy
Time for each process
Light preparation finishes quickly, while simmering, drying and fermentation take longer. For the same recipe, smaller pots and pans finish sooner and larger ones take longer. Choose a size that fits the ingredients and use the time shown for that cookware as your guide.
Build a kitchen
Choose pot and pan sizes, then expand your cooking with steamers, deep fryers and grills. Prepare ingredients with a cutting board, milling and pounding mortars, a suribachi, grater, and shaving box. Supply heat with a stove or irori hearth, and hang an irori pot from a jizaikagi.
Process ingredients from scratch
Press, ferment and dry harvests into new ingredients. Connect soaking tubs, curdling tubs and molds for tofu, or a dough mixer with sheeting and cutting rolls or an extruder for noodles. Bottle fillers, lye tubs, brine vats, salt kettles and draining beds support further preparation.
Make steel and pottery
Separate iron sand from river sand in a washing sluice and smelt it into tamahagane in a tatara furnace. For pottery, grind materials in a glaze mill and fire pieces in a kiln. Extend your workshop from preparing food to making blade materials and tableware.
Key items
- KamadoThe always-hot cooking stove; heats a pot or pan directly above.
- Small PotA small pot for quicker cooking over a heat source.
- Medium PotAn everyday pot that cooks at the standard pace.
- Large PotA large pot for more ingredients, with a longer cooking time.
- Irori PotA pot with a bail for a jizaikagi.
- Small PanA small pan for quicker frying and sautéing.
- Medium PanAn everyday pan that fries at the standard pace.
- Large PanA large pan for more ingredients, with a longer frying time.
- Wooden SteamerTwo square wooden trays stacked over a hagama kettle.
- Deep FryerThe copper fryer: one oil bottle, one food, golden results.
- Grill NetA net set over charcoal — for everything you grill without a skewer, and without oil.
- Grill StandA hearth for grilling prepared skewers over heat from below.
- Cutting BoardLay food on the board and work it with a knife — the heart of prep work.
- IshiusuA stone mill that grinds grain by turning its upper stone.
- Usu and KineA wooden mortar and pestle for polishing rough rice and pounding steamed rice into mochi.
- SuribachiA mortar for grinding and mashing cooking ingredients, separate from the grain-milling ishiusu.
- GraterGraterA utensil that finely grates ingredients for cooking preparation.
- Shaving BoxA box that shaves katsuobushi into flakes — ride the block over the blade on top and the shavings collect inside.
- Pressing VatThe pressing vat for brine, juice and oil.
- Fermentation JarThe terracotta fermentation jar: load a complete batch of materials and let time work.
- Drying RackThe stick-and-string rack; dries under open daytime sky instead of heat.
- Bottle FillerA machine that decants a bucketful into bottles.
- Lye TubA tub of ash with water run through it, the lye dripping from the plug hole in its bottom.
- Soaking TubA tub for soaking beans.
- Curdling TubThe tub where nigari is struck into soy milk.
- Tofu MoldA cloth-lined mould with a perforated floor; a weight on the lid presses the water out.
- Silken Tofu MoldSilken Tofu MoldA mould with no holes.
- Tofu PressTofu PressA levered press that clamps yose tofu into firm shima tofu.
- Dough MixerA hand-cranked machine that works flour and liquid into dough.
- Dough SheeterA hand-cranked machine that presses dough between two rollers into a sheet.
- Cutting RollsA hand-cranked machine whose grooved rollers cut a sheet into noodles.
- Noodle ExtruderA hand-cranked machine that forces dough through a perforated plate.
- Stretching RackStretching RackA two-block rack the drawn-out noodles hang from to dry.
- Brine VatThe salt line's leaching vat; spent sand returns in the byproduct slot.
- Salt KettleThe kettle that boils brine down to wet salt; needs heat below.
- Draining BedThe draining bed that drips nigari off wet salt; time is all it needs.
- Washing SluiceA launder that washes river sand apart into iron sand and plain sand; the spoil returns in the byproduct slot.
- Tatara FurnaceA clay furnace that blows tamahagane out of iron sand over a charcoal fire — the only source of the steel the blades are worked from.
- Pottery KilnA pottery kiln that uses one log per finished piece.
- Glaze MillA one-block mill that grinds glaze and pigment stock in water.
- Irori HearthA wood-framed hearth of ash and fire.
- Jizaikagi Pot HookA pot hook with its fish-shaped crossbar, for hanging an irori pot over the fire.
- Jizaikagi SupportA fixed-length support hanging a jizaikagi assembly from a beam or ceiling.