| Category | Item |
|---|---|
| Restores | 2 (+0.2) |
| Eating time | 1.6s |
| Compost | 85% |
Soaked beans ground at the stone. Raw it tastes green, so the pot comes next.
Obtaining
Ishiusu→10s
Usage
Boiled in a pot
Boil it in a pot to make nigo; the pot supplies its own water. Do not press it first: raw soy milk is not drinkable.
As an ingredient
Small Pot→15s
Related guides
Advancements
Pantry MasteryChallenge
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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.
Ingredients
- Soybeans
- Water Bottle
OutputSoaked Soybeans
Ingredients
OutputNamago
In the real world
The Japanese name 生呉 is read namago. Go is soaked soybeans ground into a mash; namago is that mash before heating.
References and sources
- MAFF AgriKnowledge — Homemade tofu in a milk carton — Uses namago as a term in a tofu-making process.
- Wikipedia — Gojiru — Defines go as soaked soybeans ground into a mash.