| Category | Item |
|---|---|
| Restores | 2 (+0.4) |
| Eating time | 2s |
| Compost | 85% |
Dried daikon left long in a bed of rice bran until it pickles yellow.
Obtaining
Fermentation Jar→60s
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.
Ingredients
OutputGlutinous Rice
ByproductRice Bran
Ingredients
OutputDried Daikon
Ingredients
OutputTakuan
In the real world
Takuan pickles dried daikon in salted rice bran, and takes its name from the Edo-period monk Takuan. It is a nationwide staple, and some regional dishes cook with it — takuan kinpira in Kagawa, simmered old takuan in Fukui.
Differences in game
Months of pickling are shortened to a brief wait, and placing a weight on the daikon is omitted.
References and sources
- Takuan — The definition of dried daikon pickled in salted rice bran, and the origin of the name.