Japanese pronunciation: おろしそば (oroshisoba)
| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cold soba under seasoned stock, crowned with grated daikon.
Obtaining
Usage
Assembled cold
This one never sees the pot. Boil the soba in a small pot, then bring it together with the bottled stock and grated daikon at the crafting table — simmering the daikon would cost both the bite and the coarse shreds that make the bowl.
Serve in a placed bowl
Use this dish on an empty placed bowl to serve it. Eat with an empty hand to leave the bowl. A served meal cannot be retrieved and is lost if the bowl breaks.
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
- Wheat
- Water Bottle
- Salt
- Nihachi Soba Flour
- Water Bottle
- Bonito Flakes
- Dried Kelp
In the real world
Oroshi soba is the soba of Fukui's Reihoku region: dark, thick country noodles under sharp grated daikon, dried bonito and spring onion, with cold stock poured over. In Fukui it is also what people eat on New Year's Eve.
Differences in game
The bonito and spring onion are left off, so the bowl is noodles, seasoned stock and grated daikon; the bottled dashi-shoyu stands in for stock blended with soy sauce and mirin.
References and sources
- Oroshi soba (Fukui) | Our Local Cuisine — The ingredients, quantities and method, and the note that it is eaten across the prefecture.