Japanese pronunciation: じゃんぼもち (janbomochi)
| Category | Item |
|---|---|
| Restores | 6 (+0.4) |
| Eating time | 1.2s |
| Compost | 85% |
Mochi seared on the grill and glazed with sweet-salty kaeshi.
Obtaining
Usage
Prepare the skewer, then grill
Craft kaeshi-coated mochi skewers, then place it in a heated grill stand to finish. Bamboo skewers and seasonings are used during preparation.
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
- Glutinous Rice
- Water Bottle
- Mirin Moromi
- Water Bottle
- Mochi
- Kaeshi Bottle
- 2Bamboo Skewer
In the real world
Jambo mochi belongs to the city of Kagoshima. Glutinous rice flour is kneaded, shaped into flat rounds, boiled and seared, then each cake takes two bamboo skewers and a coat of sweet soy sauce. The name comes from jambo, meaning two sticks, said to picture the long and short swords a samurai wore at his hip. It is also made from freshly pounded mochi.
Differences in game
The source kneads and boils rice flour, but it also names freshly pounded mochi among its ingredients, so the pounded road is the one taken here. The sauce of light soy, sugar and mirin is carried by kaeshi, and the thickening of potato starch falls away. Skewering and coating with kaeshi are combined in crafting before grilling; the paired sticks are also represented by the skewer ingredients.
References and sources
- Jambo-mochi — Our Regional Cuisines — Recorded as a sweet of Kagoshima city — glutinous rice flour or freshly pounded mochi shaped into flat rounds, seared, given two bamboo skewers each and coated with a sauce of light soy, sugar and mirin.