| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Freshly dug peanuts boiled in their pods in salted water.
Obtaining
Usage
The small pot is enough
Peanuts and salt come to two ingredients, which is exactly what the two-slot small pot takes. The pot supplies its own water, so none is listed. The long simmer stands for the salt working its way into the pods.
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.
In the real world
Boiled peanuts belong to Chiba, where they are made across the prefecture — Chiba, Yachimata, Tomisato and Sodegaura among them. Peanuts fresh from the ground are boiled in their pods in salted water for about half an hour and eaten in the autumn harvest season. They are quite unlike the dried and roasted kind and can only be made where raw peanuts are grown.
Differences in game
Washing off the dirt is omitted, and the pot supplies water automatically. Time since harvest is not tracked, so peanuts need not be freshly dug.
References and sources
- Yude-rakkasei — Our Regional Cuisines — Recorded as a dish of the whole prefecture — wash the peanuts, put them in a pot with salt and boil them for about thirty minutes after the water comes up.