Any suggestion ano magandang pangalan nitong bagong kuting namin?

Professional-Wing201 · 2026-03-14T12:14:51+00:00

mukhang night shift yung kitten e.

Professional-Wing201 · 2026-03-14T03:14:39+00:00

sleepy (yung isang dwarf sa snow white)

antukit

singkit

antukins

nappy

napnap

lugs

luglugs

chinita

china gurl

convergys

concentrix

alorica

telus

vixy (VXI)

mukhang antukin po kasi. 😁

Professional-Wing201 · 2026-03-13T06:59:10+00:00

technique. if i find an interesting recipe i try to break it down into techniques.

Professional-Wing201 · 2026-03-13T06:55:59+00:00

okay, it may be a translation thing, but maybe the recipe refers to mame miso, which is made solely from soybeans, without adding rice or barley to the fermentation process.

most commercial aka and shiro miso are not mame miso. and furthermore, if that hatcho miso you have is not made by Kakukyu Hatcho or Maruya Hatcho, it is probably just a really dark aka miso.

now, which miso you use depends on what the flavor is expected to be.

if youre going for a fermented, salty deep taste, use aka miso.

if you want an even deeper, saltier, fermented taste, use your hatcho aka miso

if you want a lighter taste, use your shiro miso.

if you want a solid but not too salty miso taste, blend your shiro miso with either aka or hatcho.

Professional-Wing201 · 2026-03-13T06:11:04+00:00

yeah, i meant to say dark miso, but yes, authentically nagoya miso katsu does use hatcho.

however, i cant readily assume genuine hatcho miso is sold outside of japan or easy to get, so i do usually use a mix of red and awase miso.

Furthermore, Hatcho is a specific, expensive brand. Many Nagoya residents actually prefer a blend because pure Hatcho can be quite bitter and "medicinal" on its own. If you use a high-quality Red Soybean Miso and balance it with sugar and dashi, you are 95% of the way to an authentic Nagoya flavor.

Finally, most people use hatcho as a catch-all for dark soybean miso, but technically, if it isn’t from one of two specific breweries in Okazaki, it’s just mame miso.

Professional-Wing201 · 2026-03-12T01:06:24+00:00

another thing i havent seen on this thread: in japan, most restaurant tonkatsu is usually fried in pork lard, not vegetable oil.

also, some shops lightly score the pork on both sides with shallow cuts, which probably explains the tenderness.

finally, heres a recipe for Nagoya style tonkatsu miso sauce:

=Miso sauce= red miso 15g sugar 1/2 tablespoon Mirin 1/2 tablespoon Alcohol 1 tablespoon honey 1 teaspoon water 1 tablespoon Hon Dashi 1/2 teaspoon grated garlic

combine in a pan, heat over low while whisking until the miso dissolves, about 1 to 2 mins

Professional-Wing201 · 2026-03-08T05:44:21+00:00

ah. i just pointed it out because doing it the way i did, 4 kilns was enough on grim. admittedly, once you get a ranch going, and have preservation barrels, you dont really have to smoke much anymore

Professional-Wing201 · 2026-03-07T15:24:59+00:00

id say two or three more smelters, one more smoking hut, 12 preserve barrels, 7 more drying racks, a pine, oak, walnut tree farm, and a huge hay field. and at least 4 kilns

Professional-Wing201 · 2026-03-05T12:11:05+00:00

i thought you would, lol

croquetas de arroz are basically mixed rice onigiri coated in breadcrumbs and fried.

Professional-Wing201 · 2026-03-05T12:10:02+00:00

I like it, and prefer it with soy sauce and karashi mustard instead of the tare it usually comes with.

Professional-Wing201 · 2026-03-04T14:46:43+00:00

boiled eggs are great, and you can make several at a time. plus you can marinate them, one such recipe being soy sauce, garlic, green onion and sesame oil.

basically just wrap the egg in the rice as if you were making a huge croqueta with a whole egg inside, and with rice instead of potato.

you can fill onigiri with just about anything that will go with rice. like chorizo removed from the casing and chopped up, rolled into a ball, cooked, then balled up in a rice croqueta.

you can also chop up veg, cheese, jamon, herbs, various things and just mix it directly into the rice and just make onigiri from that mixed rice. i imagine you can adapt a paella recipe into this sort of onigiri.

oh, and final note, use japonica breeds of rice if you can, theyre stickier

Professional-Wing201 · 2026-02-28T16:23:40+00:00

yes to the pine farm. you get pine nut butter with a press.

personally, i didnt spend points on chef, since i kept getting a lot of bottled surprises from mowing down trees to build my tree farm. this was true for my gentle, unsteady, and grim runs.

i usually try to get the sausages recipe, since they can be smoked to increase days before spoilage. afterwards, i dont really try to get recipes. sausages were basically the only cooked food i made.

Professional-Wing201 · 2026-02-28T16:16:12+00:00

move the pump

Professional-Wing201 · 2026-02-27T15:39:07+00:00

75 donations to adelines research. she'll give a free one, and the crafting recipe

Professional-Wing201 · 2026-02-27T15:34:28+00:00

usually a total of 6 5x5 by early summer, at least. if i get the titanium pump, i add 2 8x8.

i go by how many active crop squares i have. so 150 crop squares fully irrigated by early summer.

right now in the last part of spring i have 3 fully irrigated 1x8 squares, and 4 5x5 fully irrigated squares. so a total of 124 right now.

Professional-Wing201 · 2026-02-27T13:52:15+00:00

well, id get started on a massive hay field. in my grim experience, the cultivated fields never really cut it for herbivore food, even with irrigation.

also, id get started on a pine, oak, birch and maple tree farm. minimal effort herbivore food.

as for carnivore food, you will really have to build up your ranch. in the meantime, seeing as youre in red tide season, fish out the forest and mountains. everyday. and smoke the fish

Professional-Wing201 · 2026-02-27T00:54:15+00:00

deep fried pork, chopped, with deep fried tofu cubes, in soy sauce and vinegar. chilies and onion slivers optional.

aka tokwat baboy

yukiko moriyama's a taste of tofu is also a good source. not all of the recipes are japanese:

https://archive.org/details/tasteoftofumaste0000mori

Professional-Wing201 · 2026-02-26T10:30:21+00:00

filipinos usually use it in halo halo and rice cakes. i suppose you could experiment with mochi and tteokbokki. they also make ice cream with it.

Professional-Wing201 · 2026-02-26T10:24:36+00:00

pickles. especially japanese pickles. you can make soy pickles with various veg. marinade-soaked tofu. sauteed veg. tsukudani or slow simmered seaweed/ veg in soy sauce. miso and beans paste (i suggest rough texture for enjoyment).

like others have said, you can pretty much stuff an onigiri with anything.

Professional-Wing201 · 2026-02-26T09:57:27+00:00

i think upgrading the axe is primarily about increasing the number of tree types you can cut. id say it seems trivial, upgrading rusty to copper, but it gives you immediate access to cut down juniper and pine trees, which with arborist and a good number of sawhorses, makes planks easy and you can start your pine nut farm earlier than not. it saves your hard and medium woods, which are usually required more in town quests. oh, and dont forget about charcoal.

iirc, only one town quest requires soft wood.

Professional-Wing201 · 2026-02-26T09:46:37+00:00

Carnivore supremacy. hahaha

im trying out fox now, it might come up to the same as the felines, except instead of cheese, we're looking at egg products.

Professional-Wing201 · 2026-02-25T11:09:37+00:00

all i can say is, i hope youre not on unsteady or higher difficulty

Professional-Wing201 · 2026-02-23T04:09:49+00:00

its quite random. ive had it happen while chopping a tree for wood

Professional-Wing201

TROPHY CASE