Japanese pronunciation: むしたもちごめ (mushitamochigome)
| Category | Item |
|---|---|
| Restores | 6 (+0.4) |
| Eating time | 1.6s |
| Compost | 85% |
Soaked glutinous rice steamed until glossy — pound it into mochi, or mix it with azuki for red rice.
Obtaining
Usage
One step before mochi
Glutinous rice is steamed, not boiled. Pound the steamed grain in the usu for mochi, or eat it as it is — that is okowa.
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.
- Glutinous Rice
- Water Bottle
In the real world
Glutinous rice is soaked, then steamed in a seiro as the base for mochi, sekihan, and okowa.
Differences in game
In reality the rice is drained and sprinkled partway through; satoyama folds this into one steaming step.