Japanese pronunciation: だししょうゆいりびん (dashishouyuiribin)
| Category | Item |
|---|---|
| Stack | 16 |
Stock joined with soy sauce for noodle broth, simmering liquid and soup bases; the bottle comes back.
Obtaining
Usage
The base for soups and noodles
Udon and soba broth and simmering liquid start here. It saves adding stock and soy sauce separately.
As an ingredient
Behavior
Carrying bottles together
Bottles with the same contents can be carried in a stack.
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.
- Soybeans
- Water Bottle
- Wheat
- Water Bottle
- Salt
- Bonito Flakes
- Dried Kelp
In the real world
Tsuyu — stock with soy sauce and often mirin — serves noodles, tempura and simmered dishes. Kanto uses dark soy sauce, Kansai light, so colour and salt differ by region.