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Soaked Glutinous Rice

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Glutinous rice soaked in the tub — the start of mochi, sekihan and steamed rice dishes.

Obtaining

Soaking Tub→20s

Usage

Steam it next

Glutinous rice is soaked before steaming; dry grains keep a hard core.

As an ingredient

Wooden SteamerKaeshi Bottle→20s
Wooden Steamer→20s
Wooden Steamer→20s
Wooden Steamer→15s

Advancements

Pantry MasteryChallenge

Get one of every preparation the provisions maker can make, from salt to stock

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 1EquipmentIshiusu
Ingredients
OutputGlutinous Rice
ByproductRice Bran
Step 2EquipmentSoaking Tub
Ingredients
OutputSoaked Glutinous Rice

In the real world

Glutinous rice soaks from a few hours to overnight before steaming. Too little water leaves hard cores and stiff mochi.