| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Koi simmered in nothing but sugar and shoyu until the liquid is gone.
Obtaining
Usage
Reducing takes its time
It sits on the heat about three times as long as a pot of rice, until the liquid is gone. The shoyu bottle comes back empty on the spot, so your bottle count does not fall.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
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.
- Soybeans
- Wheat
- Water Bottle
- Salt
In the real world
This winter and New Year dish of inland Akita cuts koi into rounds, rinses the blood away under running water, then simmers them in sugar and shoyu — first hard, then gently — until the liquid is gone.
Differences in game
Boneless koi fillets replace bone-in rounds, rinsing away the blood is omitted, and the cooking liquid contains no sake.
References and sources
- Koi no amani — Our Regional Cuisines — Recorded as a winter and New Year dish of inland Akita — cut the koi into rounds and reduce it in sugar and shoyu until the liquid is gone.