Kagawa Satsuma

Surimi let down with miso and dashi, brought together with hot rice and topped with cut negi.

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 dashi bottle is consumed and the empty bottle comes back.

The surimi does not care which fish

Grind fish fillets in the suribachi to make surimi. Fillets from fish other than sea bream work just as well.

Advancements

In the real world

Satsuma belongs to the Seisan district of western Kagawa. Sea bream is grilled with salt, boned and skinned and the flesh flaked apart, then ground in a suribachi with miso lightly charred on a wooden ladle and let down with stock drawn from the head and bones. It is poured over hot rice and finished with negi and sesame. It grew out of a fishing village's habit of using every part of the fish and is still served in the local school lunches.

Differences in game

Surimi from any fish replaces grilled sea bream. Toasting the miso is omitted, and making the soup and pouring it over rice are combined into one large-pot step. Prepared dashi replaces stock made from the head and bones; sesame and crumbled nori are omitted.

References and sources

• Satsuma — Our Regional Cuisines — Recorded as a dish of the Seisan district — grind the flesh of a salt-grilled sea bream in a suribachi, let it down with charred miso and stock, and pour it over hot rice with negi on top.