| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Figs simmered down in sugar until glossy and sharpened with lemon.
Obtaining
Usage
Reducing takes its time
It sits on the heat longer than a pot of rice. The lemon juice bottle comes back empty on the spot, so your bottle count does not fall.
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.
- Water Bottle
- Lemon
In the real world
This autumn dish of Miyagi parboils figs picked before they over-ripen, then simmers them in sugar to the wanted firmness and finishes them with lemon juice. In Miyagi figs are more often candied than eaten raw, and the dish is also set out as a Buddhist offering.
Differences in game
Washing, trimming the stem, parboiling and draining are omitted. Reducing and adding the lemon happen in the same pot and so fold into one step, and the optional red wine is not used.
References and sources
- Ichijiku no kanroni — Our Regional Cuisines — Recorded as an autumn dish of Miyagi — parboil the figs to draw off the astringency, reduce them in sugar and finish with lemon juice.