| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Wheat dough mixed with cut nira and sweet miso, spread thin in the pan and browned on both sides.
Obtaining
Usage
Two at a time
One turn in the pan yields two. The dough is the plain kind, flour and water only, and the nira and miso meet it in the pan rather than in the mixer. The pan supplies its own oil, so none is listed.
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
- Wheat Flour
- Water Bottle
In the real world
Nira senbei belongs to the Hokushin district of Nagano. Nira cut into short lengths is mixed with local flour and water, miso and sugar, then spread thin in an oiled pan and browned on both sides. It was made all year as a snack or a meal between spells of farm work. Some cooks leave the seasoning out of the batter and dip the finished cake in sweetened soy sauce or miso instead.
Differences in game
Kneading nira and miso into the dough is omitted; wheat dough, cut nira and sweet miso go into the pan together. Spreading the dough and turning it to brown both sides are combined into one heating step.
References and sources
- Nira-senbei — Our Regional Cuisines — Recorded as a dish of the Hokushin district — mix cut nira with local flour, water, miso and sugar, spread it thin in the pan and brown both sides.