| Category | Item |
|---|---|
| Restores | 6 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Ground simmered soybeans seasoned with nothing but soy sauce, a white soup with no solid ingredients.
Obtaining
Usage
Two ingredients and no more
Nothing is added to it. Simmered soybean mash and soy sauce fill the two slots of the small pot exactly. The same mash also makes gojiru, which takes miso instead, so one branch feeds two soups.
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
- Soybeans
- Wheat
- Water Bottle
- Salt
In the real world
Suttate jiru belongs to Shirakawa in Gifu. Soybeans soaked overnight are boiled until barely tender, ground smooth, and warmed in a pot with nothing but light soy sauce, taken off the heat just short of the boil. It is served at memorial meals and through autumn and winter, and its name comes from grinding the beans fresh.
Differences in game
The beans are ground in a stone mill before boiling, instead of being boiled before grinding. Ordinary shoyu replaces light shoyu, and there is no separate action for removing the soup from the heat just before it boils.
References and sources
- Suttate-jiru — Our Regional Cuisines — Recorded as a dish of Shirakawa — boil soaked soybeans, grind them smooth and warm them with light soy sauce alone, off the heat just short of the boil.