Tohoku's natto culture is amazing! Introducing unique natto dishes from six Tohoku prefectures [A must-see for natto lovers]

When you think of natto, you might imagine it as something you eat as is for breakfast, but in the Tohoku region, it's a whole different story. In Tohoku, where fermented food culture is deeply rooted, natto is deeply ingrained in the local food culture, and each prefecture has its own unique recipe

In this article, we will introduce natto dishes from the six Tohoku prefectures, and also take a look at the "coarsely ground natto culture" that is not often seen in other regions

Why is natto culture so rich in Tohoku?

It's a fermented food that can be preserved

The Tohoku region experiences harsh winters, and in the past, foods that could be preserved for a long time were highly valued. Natto, made by fermenting soybeans, has increased nutritional value and can be preserved to a certain extent, making it a popular staple food in households. Like miso and pickles, it isfermentation culturedeeply rooted in Tohoku's food culture as part of its

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Natto consumption is among the highest in the country! Introducing the best natto chosen by locals [Fukushima City, Fukushima Prefecture]

https://jp.neft.asia/archives/39100

Natto is a classic rice accompaniment. Delicious and nutritionally balanced, many households likely keep it on hand. Fukushima City, Fukushima Prefecture, is famous for its high consumption of natto. A wide variety of natto is always available in supermarkets, offering a plethora of choices. Having grown up in a region where natto is so deeply rooted, the author presents his own opinionated selection of delicious natto made by local manufacturers. Natto fans and those who love local foods should definitely read to the end. Fukushima City boasts some of the highest natto consumption in the nation, and natto and Fukushima City, Fukushima Prefecture, are inextricably linked. This is because...

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A wide variety of natto varieties and recipes

When you walk through a supermarket in Tohoku, you'll be amazed at how well-stocked the natto section is. Lined with a wide variety of unique products from local manufacturers, each one packed with ingenuity. Perhaps thanks to this, different ways of eating natto have been passed down from generation to generation in each household and region, and natto is also widely used as a seasoning and ingredient. One of the charms of Tohoku is that there are many simple yet unique ways to eat it, and you can feel the culture of each region through just natto

Is "ground natto" the norm in Tohoku? What's the difference?

In supermarkets throughout the Tohoku region, finely choppednatto (fermented soybeans) is commonly sold. It is particularly beloved in Akita Prefecture, where it originated, and its popularity is unwavering in neighboring Aomori and Yamagata prefectures. While small and medium-sized natto are more common in the Kanto and Kansai regions, the ultra-fine chopped type is popular in Tohoku.

This ground natto is easy to mix into dishes and has a mild stickiness, making it suitable for home cooking. In Yamagata and Aomori in particular, the "mixing" style of natto with pickles and other ingredients is the norm, and this is thought to be the result of a demand for natto suited to this purpose

Because it is difficult to obtain outside the prefecture, many Tohoku residents who buy natto in other regions find that the grains are too large and difficult to use

Introducing unique natto dishes from six Tohoku prefectures

Chikuwa natto (Aomori Prefecture)

made by stuffing chikuwa (fish cake) with natto (fermented soybeans) and deep-Chikuwa Natto,frying it, is a popular dish. While a simple home-style dish, the combination of savory chikuwa and natto is excellent, making it a versatile item that can be enjoyed as a side dish or a snack. It's also delicious in bento boxes and is a beloved staple in many households.

Salmon roe natto (Aomori Prefecture)

In Aomori, "Sujiko Natto (Dazai Don)," a dish of salmon roe and natto (fermented soybeans) mixed together on rice, remains extremely popular. It was a favorite of the famous author, Osamu Dazai. The salty salmon roe and mild natto combine perfectly, creating a luxurious flavor. While the photo shows whole natto beans, it's more common to use finely ground natto. This unique Aomori combination, perfect with rice, might surprise visitors from outside the prefecture.

Natto soup (Akita Prefecture, Yamagata)

is an essential part of winter in AkitaNatto soup. It's a warm soup made by grinding natto (fermented soybeans) into a paste in a mortar and pestle, then simmering it with root vegetables and mushrooms in miso. The rich flavor of the natto blends into the soup, making it a comforting local dish that warms you from the inside out on a cold day. It also goes well with rice and adds a gentle flavor to the dinner table.

Adding sugar to natto (Akita Prefecture)

In Akita Prefecture, where natto consumption is high, adding sugar to natto is a popular style

However, it seems that older people tend to enjoy it more than younger people. Adding sugar makes it more sticky, bringing out the original flavor of natto. Adding soy sauce in addition to sugar results in a rich natto that tastes like dashi soy sauce. This is an arrangement that natto lovers should definitely try

You may be surprised at first, but the sweet and salty flavor is surprisingly addictive. Some households mix it with soy sauce to create a sweet and spicy flavor

Pickled natto (all over Tohoku)

In the Tohoku region, it's common to eat natto (fermented soybeans) mixed with finely chopped pickles, known as "tsukemono natto." However, it's also eaten in Ibaraki and Niigata prefectures, so perhaps the combination of natto and pickles is popular throughout Japan.

The combination of saltiness and the delicious flavor of fermentation makes it a dish that goes down well with rice. The pickles used vary from household to household, with radish, cucumber, green vegetables, and more, allowing you to enjoy the different flavors

Hippie Udon (Yamagata Prefecture)

A staple dish in the inland areas of Yamagata Prefecture is "Hippari Udon." It's a style of eating boiled udon noodles with a sauce made from a mixture of natto (fermented soybeans), canned mackerel, green onions, and egg. Its appeal lies in its ease of preparation, using ingredients that can be found in the refrigerator, and the savory flavor of the natto, which keeps you from getting tired of it. The name is said to come from the way the noodles are "pulled" directly from the pot to be eaten.

Kimchi and natto ramen (Iwate)

In Iwate Prefecture, ramen topped with kimchi and natto (fermented soybeans) is extremely popular.Yanagiya's Kimchi Natto Ramen, the originator of this dish, is arguably Morioka's soul food. The mildness of the natto and the spiciness of the kimchi combine surprisingly well with the soup. The generous portion size and the synergistic effect of the fermented foods make it an addictive bowl of ramen.

summary

The Tohoku region has a unique food culture that maximizes the appeal of natto. Its variations are astonishingly abundant, combining it with chikuwa (fish cake), salmon roe, and pickles, or incorporating it into soups and ramen. Furthermore, the unique natto style typified by "hikiwari natto" (ground natto) is also noteworthy

If you're a natto fan, you should definitely visit Tohoku. You're sure to discover new ways to enjoy natto

Hana Odagiri

A woman who loves drinking and grew up on the delicious food of Aomori. A web writer who loves cooking, alcohol, and manga