Japanese pronunciation: すったて (suttate)
| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Ground sesame and miso let down with dashi, scattered with cut cucumber and shiso, and boiled udon to dip in it.
Obtaining
Usage
The udon is boiled in the pot first
The noodles are dipped in a cold broth, so the fresh udon goes into a pot first and comes out as boiled udon before anything is assembled. Everything here is already cooked, which is what makes it a bench job. The dashi bottle is consumed and the empty bottle comes back.
No bottle with soy sauce in it
Suttate is a miso broth with no soy sauce in it, so it takes the plain dashi bottle and not the dashi and soy one. The seasoning would be a different thing otherwise.
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.
- Wheat
- Water Bottle
- Salt
- Bonito Flakes
- Dried Kelp
In the real world
Suttate belongs to Kawajima in Saitama. Sesame is toasted and ground smooth in a suribachi, then worked together with rice miso, minced onion and shiso and rounds of cucumber, let down with dashi or cold water, and eaten with udon dipped into it. It is a cold bowl for the breaks between summer field work, chilled with ice in the bowl. The name comes from grinding the ingredients fresh; in the prefecture it is also called hiyajiru.
Differences in game
Shiso is the only aromatic, and onion is omitted. Ice and chilling are also omitted, while lightly bruising the cucumber in a mortar is folded into crafting-table assembly.
References and sources
- Hiyajiru / Suttate — Our Regional Cuisines — Recorded as a dish of Kawajima — grind toasted sesame, work in rice miso, onion, shiso and cucumber, let it down with dashi and eat it with udon dipped into the bowl.