| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Fresh chukamen finished in a chicken-stock and shoyu soup.
Obtaining
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.
Step 7EquipmentFurnace
Ingredients
- Short Grass / Tall Grass / Fern / Large Fern / Dead Bush / Vine / Bamboo / Chestnut Leaves / Curry Leaf Tree Leaves / Fig Leaves / Hinoki Cypress Leaves / Persimmon Leaves / Konara Oak Leaves / Kunugi Oak Leaves / Bay Laurel Tree Leaves / Lemon Leaves / Lychee Leaves / Mango Leaves / Japanese Red Pine Leaves / Mikan Leaves / Nashi Pear Leaves / Orange Leaves / Peach Leaves / European Pear Leaves / Pomegranate Leaves / Shikuwasa Leaves / Japanese Cedar Leaves / Tea Tree Leaves / Ume Leaves / Walnut Leaves / Yuzu Leaves / Straw / Sasa
OutputPlant Ash
Ingredients
- Wheat
OutputWheat Flour
Ingredients
OutputChukamen Dough
Step 2EquipmentCrafting Table
Ingredients
- Soybeans
- Wheat
OutputShoyu Moromi
Ingredients
- Water Bottle
- Salt
Ingredients
OutputChukamen Noodle Sheet
Ingredients
- Bone
- Chicken
OutputShoyu BottleShoyu Bottle
Ingredients
Output2Fresh Chukamen
Ingredients
Output2Negi Slices
OutputShoyu Ramen
In the real world
Shoyu ramen serves chukamen in a stock-based soup seasoned with shoyu tare.
Differences in game
Bottled shoyu represents the tare; chicken stock, fresh chukamen, and sliced negi finish together in the medium pot. Chashu, menma, and seasoned egg are omitted.
References and sources
- Ramen — The style serving chukamen in a shoyu-seasoned soup.