Yamagata Prefecture

Natto Jiru(natto soup)

Natto Jiru(natto soup)
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  • Image provider: Yamagata Public Relations Photo Library

  • Image provider: Yamagata Public Relations Photo Library

Image Source : Yamagata Public Relations Photo Library


Ingredients (for 5 persons)

  • natto 200g
  • tofu 80g
  • tuberose (Polianthes tuberosa) 8g
  • fried tofu 2pcies
  • konnyaku 50g
  • mushroom appropriately
  • edible wild plants appropriately
  • dashi stock 5cups
  • miso 5 tbsp.
  • green onion 10cm
  • auction small quantity
  • *Use burdock root, carrot, taro, etc. as desired.

How to cook

  • 1. Grind natto well in a mortar.

  • 2. Soak the taro roe in lukewarm water, squeeze out the water, and cut into 1 cm cubes. Pour boiling water over fried tofu to remove oil, and quickly boil konnyaku. Cut tofu, deep-fried tofu and konnyaku into 1 cm cubes.

  • 3. Mushrooms should be salted if they have been stored in salt. Do the same for wild vegetables and cut them into bite-size pieces.

  • 4. Simmer the taro's stem in the broth, and when it becomes soft, add ingredients such as konnyaku, deep-fried tofu, and wild vegetables.

  • 5. Finally, add tofu and season with miso. The miso seasoning should be slightly thicker.

  • 6. Turn off the heat and dissolve the mashed natto.

  • 7. Bring to a simmer and turn off heat just before boiling.

  • 8. Serve hot with chopped green onion and Japanese parsley.

Recipe Arrangements

provider : Yamagata Prefecture

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.