Japanese pronunciation: ごまごはん (gomagohan)
| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Soaked glutinous rice steamed with ground sesame and sweet-salty kaeshi, scattered with edamame.
Obtaining
Usage
One pass through the steamer
The original steams, mixes and steams again. Here it folds into a single pass — rice, sesame, sauce and edamame go in together and wait.
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
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Mirin Moromi
- Water Bottle
- Glutinous Rice
- Water Bottle
In the real world
Goma gohan belongs to the Tsugaru district of Aomori. Glutinous rice soaked overnight is steamed, then mixed with roasted and ground black sesame and a sweetened soy water called uchimizu before being steamed again. It is made for festivals, memorial days and rice planting, and scattered with edamame or candied chestnut.
Differences in game
The overnight soak is carried by soaked glutinous rice, and the roasting and grinding by surigoma. The sugar-and-soy uchimizu is carried by kaeshi, which adds the sweetness of mirin. The two steamings fold into one, and the candied chestnut is stood in for by edamame.
References and sources
- Goma-gohan — Our Regional Cuisines — Recorded as a dish of the Tsugaru district — steam soaked glutinous rice, fold in ground black sesame and sweetened soy water, steam again and scatter edamame or candied chestnut.