Japanese pronunciation: おびてん (obiten)
| Category | Item |
|---|---|
| Restores | 4 (+0.6) |
| Eating time | 1.6s |
| Compost | 85% |
Fish surimi worked together with momen tofu, egg and ginger, sweetened with nerimiso and fried.
Obtaining
Usage
Any fish makes the surimi
Surimi does not care which fish it came from, so cod, tai or tobiuo all give the same obiten. Work it with tofu, egg, ginger and nerimiso in the suribachi, then put the mixture in the fryer with oil.
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
- Brine Sand
- Water Bottle
- Nigo
- Glass Bottle
- Aji Fillet / Cod Fillet / Iwashi Fillet / Saba Fillet / Tai Fillet / Tobiuo Fillet
- Obiten mixture
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
In the real world
Obiten belongs to the Obi district of Miyazaki. Surimi from tobiuo, sardine or other fish is worked with momen tofu, ginger, egg and seasonings, shaped by hand and fried slowly at a low temperature. It goes back to the Obi domain of the Edo period and is notably sweet with sugar.
Differences in game
Draining the tofu and mincing the ginger are omitted. Nerimiso supplies the seasoning, with no extra salt or soy sauce.
References and sources
- Obiten — Our Regional Cuisines — Recorded as a fish dish of the Obi district — tofu and fish ground together in the suribachi, seasoned with egg, salt, soy, miso, mirin and sugar, and fried slowly at a little below medium heat.