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Buri Daikon

Japanese pronunciation: ぶりだいこん (buridaikon)

CategoryItem
Restores8 (+0.6)
Eating time2s
Compost85%

Buri and daikon simmered in a sweet-salty broth fragrant with ginger.

Obtaining

Medium PotKaeshi Bottle→20s

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.

Step 4EquipmentSoaking Tub
Ingredients
OutputSoaked Soybeans
Step 6EquipmentSmall Pan
Ingredients
  • Wheat
OutputRoasted Wheat
Step 5EquipmentWooden Steamer
Ingredients
OutputSteamed Soybeans
Step 7EquipmentSuribachi
Ingredients
OutputCracked Roasted Wheat
Step 9EquipmentCrafting Table
Ingredients
OutputSalt
Step 10EquipmentPressing Vat
Ingredients
OutputSalt Water Bottle
Step 14EquipmentIshiusu
Ingredients
OutputGlutinous Rice
ByproductRice Bran
Step 15EquipmentIshiusu
Ingredients
OutputPolished Rice
ByproductRice Bran
Step 16EquipmentCrafting Table
Ingredients
OutputMirin Moromi
Step 13EquipmentSmall Pot
Ingredients
OutputShoyu Bottle
Step 17EquipmentFermentation Jar
Ingredients
OutputMirin Bottle
Step 1EquipmentCutting Board
Ingredients
Output4Buri Fillet
Step 2EquipmentCutting Board
Ingredients
Output4Daikon Slices
Step 3EquipmentCutting Board
Ingredients
OutputGinger Slices
Step 18EquipmentMedium Pot
Ingredients
OutputKaeshi Bottle

In the real world

Buri daikon simmers buri cuts and daikon in a broth of shoyu, sugar, mirin, and ginger.

Differences in game

Buri fillet stands in for fish scraps, parboiling and blanching are omitted, and a kaeshi bottle represents the sweet-salty broth.