| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cut aubergine steamed until it goes soft, eaten with nothing but soy sauce and ginger.
Obtaining
Usage
The steamer finishes it
The soy sauce and ginger that would be poured over afterwards go into the steamer with the aubergine. The steam water comes from the equipment and is not listed, and the soy bottle comes back empty.
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
In the real world
Fukashi nasu is made across Niigata. A round local aubergine is washed, trimmed, peeled and halved, soaked to draw out its harshness, then steamed hard until a skewer slips through. It is cooled, cut to size and dressed with soy sauce and grated ginger. It belongs to summer and to the Bon season, and in some districts it goes by another name.
Differences in game
Washing, peeling and soaking are omitted, and prepared aubergine is used. Soy sauce and ginger go into the steamer from the start instead of dressing the cooled aubergine. Grating the ginger is also omitted.
References and sources
- Fukashi-nasu — Our Regional Cuisines — Recorded as a dish of all Niigata — peel and halve the aubergine, steam it, cool it and dress it with soy sauce and grated ginger.