| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Tofu worked together with sugar, egg and potato starch, then baked slowly in the large pan.
Obtaining
Usage
A long bake in the large pan
Five ingredients need the six-slot large pan. The long, low heat of the original shows up here as a long wait before it is done.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
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
- Brine Sand
- Water Bottle
- Momen Tofu
- Sugar
- Egg
- Potato Starch
- Salt
In the real world
Tofu kasutera comes from southern Akita. Drained and sieved tofu is worked with sugar, egg white and potato starch, then baked slowly over a low flame in a lidded kasutera pan. Around Daisen and Yokote it belongs on the tray at weddings, funerals and feast days, and it now appears in school lunches too.
Differences in game
The overnight rinse that whitens the tofu and the squeezing and sieving are omitted — satoyama momen tofu is already pressed in its mould, so the draining lives there. Egg white is carried by the whole egg, and the kasutera pan by the large frying pan.
References and sources
- Toufu-kasutera — Our Regional Cuisines — Recorded as a confection of Daisen and Yokote — whiten and press the tofu, work in sugar, egg white, potato starch and salt, and bake it slowly in a kasutera pan.