| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Sweetened ground edamame let out with miso and dashi, tossed with cut eggplant and myoga.
Obtaining
Usage
Tossing only means the bench
Nothing here is cut or heated — the parts are simply tossed together, which is a bench job. The zunda and the cut eggplant both feed other dishes. The dashi bottle is consumed and the empty bottle comes back.
The miso stays out of the zunda
Make zunda from edamame and sugar. Add miso and dashi when combining the zunda with eggplant.
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.
- Bonito Flakes
- Dried Kelp
In the real world
Goae belongs to Nichinan in the western hills of Tottori. Edamame is boiled, podded and ground in a suribachi, then worked into a dressing with sugar, miso and dashi and tossed with eggplant cut into strips and blanched, and with shredded myoga. It is also called nasu no zunda ae and appears at festivals and memorial meals. The go of its name is not the ground soybean of gojiru but ground green soybeans.
Differences in game
The edamame dressing is represented by combining zunda, miso and dashi during assembly. Heating and rinsing the eggplant are omitted.
References and sources
- Goae / Nasu no Zunda-ae — Our Regional Cuisines — Recorded as a dish of Nichinan in the west — toss eggplant and myoga in a dressing of ground edamame with sugar, miso and dashi.