| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Aji grilled over the net and steeped in sweet vinegar while it is still hot from the fire.
Obtaining
Usage
The net is the one that grills it
This fish is not put on a skewer, so it goes over the grilling net rather than the grill stand. The net has three slots, and grilling and steeping fold together into two of them. The sweet vinegar bottle is consumed and the empty bottle comes back.
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
- Wheat
- Water Bottle
- Salt
- Apple / Sweet Berries / Glow Berries / Ume
- Water Bottle
In the real world
Aji no sanbai belongs to Kagawa and is made across the prefecture. Small horse mackerel are gutted and grilled on both sides over a net, then laid hot from the fire into a mixture of vinegar, sugar, dark soy sauce, dashi and salt and turned now and then so the seasoning works in. It appears at the autumn festival table, dressed with sudachi or green shiso and, in season, chilli, ginger or myoga.
Differences in game
Grilling the aji and then steeping it in seasoning are combined into one heating step on the grill net. Sweet vinegar replaces sanbaizu, while the diluting stock and extra salt are omitted.
References and sources
- Aji no Sanbai — Our Regional Cuisines — Recorded as a dish of the whole prefecture — grill the fish on both sides over a net and lay it hot into a mixture of vinegar, sugar, dark soy sauce, dashi and salt.