Japanese pronunciation: とうふでんがく (toufudengaku)
| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Tofu skewered and grilled on the yakidai under sweet miso and negi.
Obtaining
Usage
Prepare the skewer, then grill
Craft negi miso tofu skewer, then place it in a heated grill stand to finish. Bamboo skewers and seasonings are used during preparation.
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
- Water Bottle
- Brine Sand
- Water Bottle
- Nigo
- Glass Bottle
- Tofu Slices
- Negi Slices
- Nerimiso
- Bamboo Skewer
In the real world
Tofu dengaku skewers rectangles of drained firm tofu on bamboo, grills both sides, spreads a miso sauce over them and briefly grills again. In Shiga it belongs to the temple gatherings and festivals of the north and to the old Tokaido inns of the south.
Differences in game
Grinding negi into the miso is omitted. Craft sliced negi, tofu and sweet miso with a bamboo skewer; grilling again after spreading the miso is condensed into heating on the grill stand.
References and sources
- Toufu-dengaku — Our Regional Cuisines — Recorded as a dish of the whole of Shiga — skewer, grill, spread kinome or negi miso, and grill once more.