Japanese pronunciation: みぞれじる (mizorejiru)
| Category | Item |
|---|---|
| Restores | 4 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
A bowl of seasoned stock clouded white with grated daikon, with tofu and spring onion.
Obtaining
Usage
The bowl that simmers the daikon
This is the only dish that puts the grated daikon in the pot. The noodle bowls and karami mochi take it raw, but here clouding the broth white is the whole point, so it simmers.
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.
- Brine Sand
- Water Bottle
- Wheat
- Soybeans
- Water Bottle
- Water Bottle
- Salt
- Nigo
- Glass Bottle
In the real world
Mizore jiru is a soup with grated daikon stirred through the stock; the scattered shreds are likened to falling sleet — mizore. Nameko, pork or chicken go in, finished with mitsuba or yuzu peel.
Differences in game
The garnish settles on tofu and sliced spring onion; mitsuba and yuzu peel are left off, and bottled dashi-shoyu stands in for stock blended with soy.
References and sources
- Daikon oroshi — Dishes clouded with grated daikon are called mizore — sleet — after the way it scatters.