| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cut potatoes fried with sweet vinegar and salt until the moisture has gone.
Obtaining
Usage
A namasu that is really a stir-fry
Nothing is tossed cold here — it goes into the pan. Driving off the moisture over the heat is the point of the dish. The pan supplies its own oil, so none is listed.
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
- Potato
In the real world
Imo namasu belongs to the Hokushin district of Nagano, around Iiyama. Peeled potatoes are cut into fine strips and soaked for hours to wash out the starch, then fried in oil, seasoned with vinegar, sugar and salt and cooked over medium heat until dry. It is made all year, for celebrations and for memorials alike, and floury potatoes suit it best.
Differences in game
Soaking out the starch and draining are not steps of their own. The vinegar and sugar come together as sweet vinegar, while the salt stays on the frying side rather than joining it. Frying and seasoning, then frying dry, are two passes over the same pan, so they fold into one.
References and sources
- Imo-namasu — Our Regional Cuisines — Recorded as a dish of Iiyama — cut potatoes into strips, soak them, fry them in oil, season with vinegar, sugar and salt and cook until dry.