| Category | Item |
|---|---|
| Restores | 6 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cod fillet simmered in miso and finished with cut negi.
Obtaining
Usage
A bowl for the cold
Cod fillet comes off the cutting board, and so does the negi — take both through the board before the pot.
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.
In the real world
Tara jiru is a fisherman's soup from Nikaho in Akita. Winter cod goes into the pot whole — head, bones, liver and milt alike — and is simmered with miso. At Kisakata it is served at the celebration of a good cod season, and finished with negi cut on the slant.
Differences in game
Breaking the fish down into its parts is carried by the cod fillet, so the liver, milt and roe do not appear. The slanted negi is carried by cut negi. Skimming and the optional tofu are omitted, and no sake is used.
References and sources
- Tara-jiru — Our Regional Cuisines — Recorded as a fisherman's dish of Nikaho — break the cod down, draw the broth from liver, bones and head, dissolve miso and add milt and negi.