| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Ground simmered soybeans made into a miso soup, finished with cut negi and chilli.
Obtaining
Usage
A branch off the tofu road
The simmered soybean mash comes from soaking the beans, grinding them on the stone mill and boiling them in a pot. It is the same mash that goes on to become tofu, so nothing has to be started again from the bean. The same mash also makes suttate jiru.
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
In the real world
Gojiru belongs to the Reihoku district of Fukui. Soybeans soaked overnight are ground in a suribachi into a mash called go, brought to the boil, seasoned with miso and eaten hot with finely chopped negi and a little chilli. It appears in autumn and winter and at memorial meals, and soups of the same name are told of in several prefectures.
Differences in game
The beans are ground in a stone mill before boiling, instead of being boiled before grinding. The stone mill also replaces grinding in a suribachi.
References and sources
- Gojiru — Our Regional Cuisines — Recorded as a dish of the Reihoku district — grind soaked soybeans into go, bring it to the boil, season it with miso and scatter negi and chilli over it.