| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Rice cooked with roasted soybeans and salt, wrapped in butterbur leaves that lend it their scent.
Obtaining
Usage
A bale for the fields
Wrapped in a leaf, it needs no bowl — a handful made to carry out to the paddy edge. Any kind of butterbur leaf works the same way.
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.
- Polished Rice
- Roasted Soybeans
- Salt
- Rawan Butterbur Leaf
In the real world
Fuki dawara shapes salted rice cooked with roasted, hulled soybeans into rice balls, wraps them in stalked butterbur leaves and ties them with straw into the look of a rice bale. On the Yamato highlands they are made on the first day of rice planting and offered for a good harvest.
Differences in game
Hulling the beans and shaping and tying the bale are omitted. The leaf goes into the pot as an ingredient so its scent transfers in the one cooking step. The Nara straw is dropped, and the identically named dish of Mie is folded into this one.
References and sources
- Fuki-dawara (Nara) — Our Regional Cuisines — Recorded as the festival food of "sabiraki" on the Yamato highlands — roasted soybeans and rice cooked with salt and wrapped in butterbur.
- Fuki-dawara (Mie) — Our Regional Cuisines — The same dish in Iga and central-southern Mie; its rice, soybeans, salt and butterbur leaves match Nara's minus the straw.