Natto jiru ｜ Our Regional Cuisines
-
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
-
RECIPE
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.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
