| Category | Item |
|---|---|
| Restores | 2 (+0.2) |
| Eating time | 1.6s |
| Compost | 85% |
Whole iwashi cured hard on the drying rack — a stock ingredient.
Obtaining
Drying Rack→30s
Usage
The little fish behind the stock
A stock ingredient like bonito flakes. The whole fish is cured head to tail, which makes it a different thing from a dried fillet.
As an ingredient
Large Pan→15s
Behavior
Whole, not filleted
It skips the cutting board — the raw iwashi goes straight on the rack, unlike the himono that starts from a fillet.
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
In the real world
Niboshi are small fish, usually anchovies, boiled in brine and then dried. Western Japan calls them iriko, and they give the stock for udon and miso soup.
Differences in game
Satoyama folds the brine boil into the single pass on the rack and does not separate anchovy from sardine.