| Category | Item |
|---|---|
| Restores | 6 (+0.4) |
| Eating time | 1.2s |
| Compost | 85% |
Wheat dough boiled in the pot and rolled while damp in sweetened kinako and sesame.
Obtaining
Usage
The udon dough goes in as it is
The source itself says to boil it the way you boil somen, so the dough is the noodle dough. Udon dough kneaded from flour and a bottle of salt water goes straight into the pot. The sweetened kinako is the same blended powder that hatsuuma dango and sorakita mochi use.
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.
- Wheat
- Water Bottle
- Salt
In the real world
Beta mochi belongs to the Buzen district of Fukuoka. Wheat flour is kneaded with water and salt, rolled out, cut into diamonds, boiled and then coated in kinako mixed with sugar and salt. It is a farmhouse sweet that uses wheat in place of rice, finished with white sesame to taste. Despite the name it contains no glutinous rice.
Differences in game
Kneading flour, water and salt is carried by udon dough, and neither the diamond cut nor the draining basket is represented. The kinako blended with sugar and salt is carried by sweetened kinako, so the pinch of salt on the powder side falls away where it overlaps the salted dough.
References and sources
- Beta-mochi — Our Regional Cuisines — Recorded as a sweet of the Buzen district — wheat flour brought together with water and salt, cut into diamonds, boiled the way somen is boiled and coated in kinako mixed with sugar and salt.