What is the natto mochi that is so delicious that Miyagi residents mistake it for a national favorite?

When it comes to bean dishes from Miyagi Prefecture, "zunda mochi" is famous. The taste of mochi (rice cake) coated with zunda paste made from edamame beans is simply exquisite.

Recently,Tohoku Zunko, based on zunda (sweetened edamame paste), has emerged,Zunda Horizonand it has become a hot topic when an original anime called

In the story of "Zunda Horizon," natto appears as a rival to Zunda

You may be wondering, "Why is natto a rival to zunda?", but in fact natto is a very familiar food in Miyagi Prefecture

That's because in Miyagi Prefecture, not only is "zunda mochi" popular, but "natto mochi" is another way of eating mochi! This time,"natto mochi," a mochi dish that Miyagi residents mistakenly believe is popular nationwidewe'll introduce

Areas where natto mochi is eaten

I was also mistaken until recently, but it seems that most people from Miyagi Prefecture think that natto mochi is a way of eating that is common throughout the country

However, natto mochi is not a dish that is only eaten in Miyagi Prefecture. It is also eaten in Yamagata Prefecture, Iwate Prefecture, parts of Akita Prefecture, and Hokkaido

It's understandable that Miyagi and Yamagata prefectures share zunda mochi (sweet edamame paste rice cakes)Yokote City in Akita Prefecture, which is said to be the birthplace of natto (fermented soybeans), and it's not surprising thatIwate Prefectureis famous for the mochi culture of Ichinoseki City, and it's said that there are now more than 300 variations. However, I'm surprised to learn that it's also eaten in Hokkaido.

Upon further investigation, I discovered that Hokkaido had a history of development during the Meiji period, when people from various parts of Miyagi Prefecture migrated to the area. It is possible that the way of eating natto mochi was introduced at that time

In Hokkaido,"izui,"which is used in Miyagi, Yamagata, and Iwate prefectures, is understood, suggesting that the culture of the Tohoku region may have a strong influence there.

Tohoku Rokken Trivia Media NEFT

Are there many areas in Hokkaido that have ties to Miyagi? The migration of Sendai feudal lords and the history of Hokkaido's development [Miyagi Prefecture]

https://jp.neft.asia/archives/26656

As the title suggests, did you know that Miyagi Prefecture and Hokkaido actually have a deep connection? This article explores this relationship, dating back to the Boshin War and the history of Hokkaido's development during the Meiji period! Following the defeat in the Boshin War, the Sendai Domain's kokudaka (rice yield) was reduced from 620,000 koku to 280,000 koku. The Sendai Domain participated in the Boshin War as a central player in the Oshu-Uetsu Alliance, and after its defeat, its kokudaka was reduced from 620,000 koku to 280,000 koku in the postwar settlement. This, of course, had a ripple effect on its vassals. For example, there was the Watari-Date clan, who ruled the area around Watari Town in Miyagi Prefecture. They were a distinguished family whose founder was Date Masazane, a senior vassal of Date Masamune...

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How to make natto mochi

Making natto mochi is easy!
Here's what you'll need:

• natto
• rice cake

That's all!

First, bake the mochi in a toaster oven

3-5 minutes at 1000W, but it's fine to take it out when it looks delicious.If using pre-cut mochi, make a cross-shaped incision on the surface and brush it with water before putting it in the toaster oven for anice, even rise!

The mochi I used this time already had a cross-shaped incision in it, so I tried grilling it as is.
And then...?

See, just like this... wait, I got it upside down!!

It did rise nicely, but because I cut the cross face down, it stuck really badly to the aluminum foil!

Well, that's how it goes sometimes

Now, let's cheer ourselves up and stir the natto while it's baking in the oven

For natto, we recommend using small-grained natto rather than finely chopped natto! Finely chopped natto tends to have a stronger odor, so it's not suitable for hot mochi.

Once the rice cakes are cooked, dip them in hot water, place the natto on top, and it's done!

This is "natto mochi," a way of eating that is more popular than isobeyaki in Miyagi and Yamagata!

Variations of Natto Mochi

So far we've introduced how to make natto mochi, but from here on we'll introduce some secret ingredients that you can add to make it even more delicious!

Sesame oil

This is the perfect flavoring! The appetizing sesame aroma is amazing!

Kimchi

Kimchi natto mochi has all three elements: spiciness, sourness, and aroma. However,
you need to be careful not to add too much, or it will just become kimchi mochi.

Grated daikon radish

If you want a refreshing taste, you can add grated daikon radish

mayonnaise

This is my favorite way to eat it. Just add a little to natto. It adds a slight sourness that accentuates the flavor

However, be careful not to add too much as it will become too runny!

summary

In addition to the ones introduced this time, there are endless ways to eat natto mochi, such as with chopped seaweed, green onions, or mentaiko! It's fine to eat it the traditional way, but it's also fun to try to come up with your own original way of eating it with a little ingenuity!

Tohoku Rokken Trivia Media NEFT

From north to south! 7 local natto varieties from Miyagi Prefecture that you can buy at supermarkets! [Miyagi Prefecture]

https://jp.neft.asia/archives/33879

Easily accessible, nutritious, and a must-have for breakfast, natto is a processed food that many people consider essential. While many people in western Japan say they dislike it, many people from the Tohoku region seem to love it. This article introduces some local natto varieties available at supermarkets in Miyagi Prefecture. Miyagi Prefecture is the birthplace of the nationally renowned natto bacteria. The natto bacteria was originally discovered in 1905 by Dr. Sawamura Makoto, a doctor of agriculture. Subsequently, Dr. Hanzawa Jun, a doctor of agriculture at Hokkaido Imperial University, conducted extensive research and succeeded in cultivating the bacteria in pure form in 1916. Modern natto was first sold under the name "university natto"...

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Chimon

A balding writer who loves travel and laughter.
A nice guy who hides his thinning hair by shaving his head!
He travels north and south to bring smiles to Tohoku through his writing!

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