| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Katsuo sashimi worked together with miso and pickled plum, loosened with ice and floated with cut cucumber and shiso.
Obtaining
Usage
No fire anywhere
Combine the ingredients at the crafting table. Prepare katsuo sashimi by cutting katsuo fillet at the cutting board.
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
Gawa belongs to Omaezaki in Shizuoka. Katsuo is chopped fine and beaten with the blade, then beaten again with miso and stoned pickled plum until they blend, loosened with iced water and floated with sliced onion, rounds of cucumber, shredded shiso and ginger and chopped spring onion. Fishermen made it aboard in summer, and aji or isaki serve as well as katsuo.
Differences in game
Katsuo sashimi replaces beaten katsuo. Shiso is the only aromatic; ginger, spring onion and onion are omitted. Ice alone represents the iced water.
References and sources
- Gawa — Our Regional Cuisines — Recorded as a fisherman's dish of Omaezaki — beat the katsuo, work in miso and pickled plum, loosen it with iced water and float chopped vegetables on top.