Akita Prefecture

Natto jiru

Natto jiru
Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Image provided by : "Akita Gouji Fudoki" (Akita Prefecture Council of Agriculture, Forestry and Fishing Village Life Research Groups)

  • Image provided by : Yokote City Hall, Agriculture and Forestry Department, Food and Agriculture Promotion Division

  • Image provided by : Akita Prefecture Tourism Federation


Ingredients (For 5 persons)

  • natto (fermented soybeans) 150g
  • Miso paste 120g
  • Niboshi (dried sardines) 5-6 sticks
  • Water 1200cc
  • taro 3-5 medium
  • Tofu 1/2 piece of tofu
  • Salted wild vegetables (bracken, sak) 100 g
  • Mushrooms (nameko mushrooms, sawamodashi) 100 g
  • Zenmai (dried and soaked) 50g
  • Green onion 1 stick
  • deep-fried tofu 2 pieces
  • Mustard greens (salted) 50g

How to cook

  • 1. Peel and cut taro into small pieces. Cut bracken, saku, mushrooms and royal fern into 2 cm lengths.

  • 2. Dice tofu and cut fried tofu into 1 cm lengths.

  • 3. Finely chop green onion and mustard greens.

  • 4. Make soup stock with water and niboshi (dried sardines), add 1 to the broth, and when it boils, add 2.

  • 5. Grind natto in a mortar, add juice of 4 little by little and mix.

  • 6. Add miso to 4 and bring to a boil, then add the dissolved liquid of natto from 5 (do not boil).

  • 7. Serve in bowls and top with the green onions and mustard greens from 3.

provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

* Recipes vary depending on the region and home.