| Category | Item |
|---|---|
| Restores | 2 (+0.2) |
| Eating time | 1.6s |
| Compost | 85% |
Cut ginger laid down in the jar with salted plums until it takes their red.
Obtaining
Usage
The red comes from the plum
The additive is salted plum. The sour liquor that rises off plums under salt is what turns the ginger red. It uses the same jar as the umeboshi brew, so it follows on from the plum season.
Scatter it on top
A little goes on rice bowls, fried noodles and batter dishes. It is usually the only red on the plate, so a small heap still reads.
As an ingredient
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
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
Beni shoga is ginger cut fine and pickled in umezu, the liquor that rises when plums are salted for umeboshi; red shiso turns it red. It garnishes beef bowls, fried noodles, okonomiyaki, takoyaki and Okinawa soba.
Differences in game
Satoyama keeps no separate umezu item; the salted plums themselves are the additive, and the salting-and-draining step is folded into the brew.
References and sources
- Beni shoga — Ginger pickled in plum vinegar, and where the shreds are used.