| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Ayu fillet and rice simmered in a clear dashi and soy broth, finished with cut negi and yuzu.
Obtaining
Usage
It needs the large pot
Five ingredients go in at once, so only the six-slot large pot will take them. The medium pot holds four and cannot. The ayu fillet comes off the cutting board.
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
- Wheat
- Water Bottle
- Salt
- Bonito Flakes
- Dried Kelp
In the real world
Ayu zousui belongs to the river valleys of Gifu. Sweetfish are gutted, grilled plain, boned and headed, then simmered briefly with rice in a salted dashi finished with soy sauce. The flesh is flaked apart and the bowl is scattered with rinsed negi and fine shreds of yuzu. It is eaten in summer, in the season of the sweetfish.
Differences in game
Gutting, boning and flaking are carried by the ayu fillet. The light plain grilling could not be kept and folds into the simmering. Salt and soy sauce, which both season the broth in the source, come together as the single dashi and soy bottle. Rinsing the rice and soaking the negi in water are not steps of their own.
References and sources
- Ayu-zousui — Our Regional Cuisines — Recorded as a dish of the Nagara, Kiso and Ibi river valleys — grill the sweetfish plain, bone it, simmer it with rice in salted dashi finished with soy sauce and scatter negi and yuzu over it.