| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cut daikon and carrot dressed in ground peanuts, sweet vinegar and salt.
Obtaining
Usage
Only tossing
No heat is involved, so it comes together on the crafting table. Ground peanuts come from the suribachi and go on to dressings, sauces and tofu as well. The sweet vinegar 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
- Apple / Sweet Berries / Glow Berries / Ume
- Water Bottle
- Carrot
In the real world
Rakkasei namasu belongs to the eastern part of Shizuoka, around Fujinomiya and Fuji. Daikon and carrot are cut into fine strips, rubbed with salt, rinsed and squeezed, then dressed with roasted peanuts ground in a suribachi with vinegar, sugar and salt. It belongs to winter and to the New Year table.
Differences in game
Rubbing with salt and rinsing and squeezing are not steps of their own, and the salt enters as one of the things tossed together at the end. The vinegar and sugar come together as sweet vinegar, while the salt stays on the tossing side. The source grinds the peanuts and the seasonings together, but here they part into ground peanuts and sweet vinegar.
References and sources
- Rakkasei-namasu — Our Regional Cuisines — Recorded as a dish of Fujinomiya and Fuji — cut daikon and carrot into strips, rub them with salt and dress them with peanuts ground with vinegar, sugar and salt.