| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Okinawa soba topped with soft, unpressed yose tofu curds.
Obtaining
Usage
One slot apart from Okinawa soba
It shares the noodles and broth of Okinawa soba, using yose tofu in place of meat.
Curd that is never pressed
Use soft yose tofu curds before pressing them into shima tofu. Their unpressed texture is the defining topping.
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.
- Short Grass / Tall Grass / Fern / Large Fern / Dead Bush / Vine / Bamboo / Chestnut Leaves / Curry Leaf Tree Leaves / Fig Leaves / Hinoki Cypress Leaves / Persimmon Leaves / Konara Oak Leaves / Kunugi Oak Leaves / Bay Laurel Tree Leaves / Lemon Leaves / Lychee Leaves / Mango Leaves / Japanese Red Pine Leaves / Mikan Leaves / Nashi Pear Leaves / Orange Leaves / Peach Leaves / European Pear Leaves / Pomegranate Leaves / Shikuwasa Leaves / Japanese Cedar Leaves / Tea Tree Leaves / Ume Leaves / Walnut Leaves / Yuzu Leaves / Straw / Sasa
- Soybeans
- Water Bottle
- Wheat
- Brine Sand
- Water Bottle
- Raw Porkchop
- Bone
- Bonito Flakes
- Dried Kelp
In the real world
Yushi tofu soba is one of the standard variations of Okinawa soba — soft, unpressed tofu curd ladled over the pork-and-bonito broth. Yushi tofu is rich soy milk set with nigari or seawater and stopped before moulding; it is also eaten plain with soy sauce.
Differences in game
Soy milk concentration and regional production differences are simplified into the shared yose tofu ingredient. The curds cook with the noodles; fish cake and red pickled ginger are omitted.
References and sources
- Okinawa soba — The toppings section lists yushi tofu soba beside soki, tebichi and nakami soba as one of the representative variations. The pork-and-bonito blend of the broth comes from the same page.
- Tofu — Cited for yushi tofu being the soft curd stage after the coagulant goes in, and for the pressing that turns it into shima tofu.