| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Cooked rice pressed into a ball and rolled in sweetened kinako until it is covered all over.
Obtaining
Usage
Two parts and no more
Cooked rice and sweetened kinako meet on the bench and that is all. Both feed other dishes — the kinako goes on to mochi and dango, the rice to bowls and other onigiri. Everything is already cooked, which is what makes it a bench job.
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.
In the real world
Kinako musubi belongs to Kitahiroshima in Hiroshima. Rice straight from the pot is pressed into a ball and rolled in a mixture of kinako, sugar and salt until it is coated all over. It was made at rice-planting time and eaten through the breaks in the field work of May and June. A firm hand with the salt makes it sweet and salty at once.
Differences in game
Letting the cooked rice cool slightly is omitted.
References and sources
- Kinako-musubi — Our Regional Cuisines — Recorded as a dish of Kitahiroshima — press cooked rice into balls and roll them in kinako mixed with sugar and salt.