[Fukushima Prefecture] Did you know that it is actually Natto Prefecture? Introducing recommended products and secret natto arrangements

When you think of cities, towns and villages that are famous for natto, what comes to mind?

Many people may think of Mito City because of its image and mascot character, but Fukushima Prefecture is also one of the major consumption areas.

In this article, we will introduce the secret behind the high consumption of natto in Fukushima Prefecture and introduce natto produced in Fukushima Prefecture that is not found anywhere else in the country. If you like delicious food, please check it out.

Fukushima City, Fukushima Prefecture is No. 1 in natto consumption

Fukushima City, Fukushima Prefecture is a major natto consumption area, ranking first in the nation in terms of natto consumption. Most recently, for three consecutive years from 2019 to 2021, it has recorded the highest amount of natto purchased per household (two or more people).  

By the way, the 2021 ranking is a close battle with Fukushima City (6,157 yen) in 1st place, Yamagata City (6,111 yen) in 2nd place, and Mito City (6,041 yen) in 3rd place.

Why can you eat natto in Fukushima Prefecture?

We now know that natto is eaten on a daily basis in Fukushima Prefecture, but why has natto become so popular in Fukushima Prefecture?

There are various theories as to why, and this time I will introduce three representative theories.

Because natto was useful as stockpiled food

It is said that natto began to be incorporated into daily life in the late Edo period, when natto sellers appeared.

At that time, there was a risk that transportation of food would be delayed in areas with deep snow, mainly in the mountains of Tohoku, where transportation networks were not well developed. It seems that since ancient times people have been stockpiling natto, which is a fermented food and does not go bad, just in case something happens.

Because natto was valued as a protein source

The second theory is that natto was valued as a source of protein in the mountainous regions of Fukushima Prefecture. Fukushima Prefecture is divided into three areas: Hamadori, Nakadori, and Aizu.

Of the three areas, Hamadori is the place where you can get fresh seafood and naturally consume animal protein. However, in mountainous areas such as the Aizu region, it was not possible to secure sufficient protein sources, so natto was made from soybeans, which were easy to grow in poor mountain soil, and was incorporated into daily meals.

It is said that natto has been popular in Fukushima City for a long time due to the large number of households in Fukushima City and the city's proximity to mountains.

Because natto is served in school lunches

The third theory is that natto often appears in school lunches in Fukushima Prefecture, and people have been familiar with the taste of natto since childhood.

5 Fukushima Prefecture original natto selections

From the standard natto to exotic natto, we will introduce varieties that are hard to find in supermarkets.

Aizu Takada natto Large grain natto with wood grains Zunai

"Zunai" is a word that means "big" in the Aizu dialect. As the name suggests, this natto is made from Ryuhou soybeans, which are large and have a distinctive sweet taste, allowing you to enjoy the full flavor of the beans.

It has a distinctive moist texture and is delicious served with rice, but we also recommend eating natto on its own.

Aizu Takada natto Yukimi pickles

Yukimi-zuke is natto pickled in salt. It was originally made as a preserved food in the mountainous region of Aizu.

To make it, natto is marinated in salt for over a year, then seasoned with koji, sugar, and mirin. It has a strong salty taste and a miso-like richness, making it perfect as an accompaniment to rice or as a delicacy for sake.

Kanayama natto

Kanayama Natto is made using high-quality groundwater. Although it is small in size, it has a firm soybean texture, and is a simple yet timeless type of natto that you will want to keep in your refrigerator.

It is reasonably priced and is sold at most supermarkets in Fukushima Prefecture.

Minori natto large

This natto is made using yellow soybeans from China's Heilongjiang Province, and has a soft texture and a slightly sweet flavor.

It comes in a large size pack containing 90g and can be purchased for about 80 yen. It doesn't come with sauce or mustard, so it's fun to eat it with your favorite seasonings.

Minori natto refill

Similarly, Minori Natto's ``Okawari'' appears in school lunches in Fukushima Prefecture, so it is one of the familiar natto types in Fukushima Prefecture.

It has a mild taste that is easy for children to eat, but it is made with 100% Hokkaido soybeans, so you can feel the flavor of the soybeans.

Transform yourself in a snap! Arranged natto recipe

Natto is delicious as it is, but you can make it even more delicious by adding a little extra effort. From here, I will introduce an easy-to-make natto arrangement recipe.

Dried natto

Dried natto
Dried natto

Hisho natto is a preserved food made by adding amazake and salt to natto and letting it rest before eating.

Add 1 cup of amazake to 1 pack of natto, stir, then add 2 teaspoons of salt, stir, and let it sit for a few days.

Chinese cabbage natto

Chinese cabbage natto
Chinese cabbage natto

A way to eat natto and pickled Chinese cabbage. Add your desired amount of pickled Chinese cabbage to one pack of natto, mix gently, and it's ready.

Chinese cabbage natto with rice
Chinese cabbage natto with rice

You can eat as many bowls of rice as you want with just this.

Vinegar natto

Vinegar natto
Vinegar natto

This is a way to eat natto by adding 1 teaspoon of vinegar and sauce to 1 pack of natto and stirring.

Vinegar natto with rice
Vinegar natto with rice

Just like kimchi and natto go together, natto and vinegar go together perfectly.

Fukushima Prefecture is a treasure trove of delicious natto

This time, we talked about why Fukushima Prefecture is a surprisingly big consumer of natto, the reasons why, and the natto that is loved by the locals.

Due to the geographical characteristics of Fukushima Prefecture, various types of natto have been loved as part of the food culture. Even now, if you go to a supermarket or antenna shop, you can buy natto produced in Fukushima Prefecture, so why not give it a try to accompany your rice?

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