| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Katsuo sashimi coated in a sweet-salty sauce and folded into sushi rice with shiso, ginger and nori.
Obtaining
Usage
Sushi you mix by hand
Nothing is pressed into shape — the sushi rice, sashimi and sauce come together on the crafting table in one go. Every part also feeds other dishes, so leftovers never go to waste.
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
- Mirin Moromi
- Water Bottle
In the real world
Tekone zushi is a dish of the Ise-Shima coast in which red-fleshed fish such as katsuo or maguro is marinated in shoyu and mirin, then mixed into vinegared rice by hand and finished with shiso, ginger and nori.
Differences in game
Filleting and slicing are carried by katsuo sashimi, the rice, kombu and seasoned vinegar by sushi rice, and the shoyu-mirin marinade by kaeshi. The marinating time is not represented.
References and sources
- Tekone-zushi — Our Regional Cuisines — Recorded as a rice and fish dish of the Ise-Shima food culture area, marinating red-fleshed fish and kneading it into vinegared rice.