Japanese pronunciation: みょうがずし (myougazushi)
| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Sushi rice mixed with myoga and green soybeans, finished with sweet vinegar.
Obtaining
Usage
Sushi that is never pressed
Nothing is pressed into shape, so it all comes together on the crafting table. The sushi rice, the green soybeans and the sweet vinegar all feed other dishes, so leftovers never go to waste, and the 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
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Apple / Sweet Berries / Glow Berries / Ume
- Water Bottle
In the real world
Myoga zushi belongs to the city of Toyama. Myoga is washed, blanched briefly, steeped in sweet vinegar and cut lengthways into fine strips, then folded with salted green soybeans into vinegared rice and served on a bamboo leaf. It is a dish for special days, made for the festivals of summer and autumn, and the steeped myoga turns a pale pink.
Differences in game
Blanching, shredding and pickling the myoga are omitted; it is mixed directly with sushi rice and sweet vinegar. The pale pink color from pickling and serving on bamboo leaves are not represented.
References and sources
- Myoga-zushi — Our Regional Cuisines — Recorded as a dish of Toyama city — steep myoga in sweet vinegar and shred it, fold it with green soybeans into vinegared rice and serve it on a bamboo leaf.