| Category | Item |
|---|---|
| Stack | 1 |
A sweet-salty glaze simmered from soy sauce, sugar and mirin for teriyaki, rice bowls and tsukudani; the bottle comes back.
Obtaining
Usage
The sweet-salty base
Most sweet-salty Japanese dishes rest on this trio. It suits fish, meat and root vegetables alike.
As an ingredient
Behavior
One kaeshi, many ratios
Households and dishes vary the ratio, but satoyama keeps one glaze rather than an item per proportion.
Three bottles in, three out
The soy sauce and mirin bottles go among the ingredients; the empty one that receives the glaze goes in the vessel slot. You get one kaeshi bottle out and two empties left behind in the ingredient slots — the glass count never changes.
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
- Wheat
- Water Bottle
- Salt
- Mirin Moromi
- Water Bottle
In the real world
Soy sauce, sugar and mirin combine into the glaze behind teriyaki, rice bowls, simmered dishes and tsukudani. The ratio hovers around 1:1:1 and shifts by dish and region.
Differences in game
Satoyama keeps one kaeshi rather than modelling ratios or resting times.