| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cut ayu ground with salt in the suribachi until the flesh turns soft.
Obtaining
Usage
Work for the suribachi
The stone mill grinds grain; the suribachi grinds what goes into a dish. Only two things enter it here, so four of the six slots stay empty. This is eaten a little at a time, so it feeds lightly.
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.
In the real world
Ayu uruka belongs to the Mikuma and Ono river valleys of Oita. The scales and head are cut away and only the gut removed, the fish is chopped while the flesh near the head is crushed, and salt is worked in with a suribachi until it softens. Uruka is the general name for salted preserves of ayu, and other kinds are made from the entrails alone.
Differences in game
Scaling, beheading, gutting and chopping are combined into one filleting step at the cutting board. The suribachi grinds only the fillet rather than the fish with its bones.
References and sources
- Ayu-uruka — Our Regional Cuisines — Recorded as a fish dish of the Mikuma and Ono river valleys — the ayu scaled and beheaded, only the gut taken out, chopped and ground with salt in a suribachi.