Japanese pronunciation: しょうゆまめ (shouyumame)
| Category | Item |
|---|---|
| Restores | 6 (+0.4) |
| Eating time | 1.2s |
| Compost | 85% |
Whole fava beans steeped long in sweet-salty kaeshi with cut chilli for heat.
Obtaining
Usage
A long simmer to take the seasoning in
The simmer runs long. The source leaves the beans overnight before cooking them again, and the time stands in for that steeping. Three ingredients means the medium pot. The kaeshi 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
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Mirin Moromi
- Water Bottle
In the real world
Shoyu mame belongs to Kagawa and is made across the prefecture. Dried fava beans are roasted slowly for twenty or thirty minutes until the heat reaches the centre, then dropped hot into a boiling mixture of sugar, dark soy sauce, water and rings of chilli and left covered overnight. It is said to go back to the Edo period and the hospitality shown to pilgrims on the island's circuit.
Differences in game
Raw broad beans replace dried beans, and roasting is omitted. Kaeshi, which also contains mirin, replaces the sugar-and-soy liquid. Resting overnight and then simmering are combined into one heating step in the pot.
References and sources
- Shoyu-mame — Our Regional Cuisines — Recorded as a dish of the whole prefecture — roast dried fava beans over a low flame and drop them hot into a boiled mixture of sugar, soy sauce, water and chilli rings, then leave them overnight.