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 has harsh winters, and in the past, foods that could be preserved were highly valued. Natto is made by fermenting soybeans, which increases its nutritional value and allows it to be preserved to a certain extent, so it has been a popular staple food in households . Along with miso and pickles, it is deeply rooted in the diet of the Tohoku region as part of fermentation culture

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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 in Tohoku, very finely chopped " hikiwari natto " is commonly sold. It is especially loved in Akita Prefecture, where it originated, and is also extremely popular in nearby prefectures such as Aomori and Yamagata. While small and medium-sized natto are commonly found in Kanto and Kansai, the ultra-fine 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)

chikuwa natto , made by stuffing natto into chikuwa and deep frying it . It's a simple home-cooked dish, but the fragrant chikuwa and natto go perfectly together, making it a versatile dish that can be used as both a side dish and a snack. It's also delicious in bento lunch boxes, making it a popular staple dish in homes.

Salmon roe natto (Aomori Prefecture)

In Aomori, the " Sujiko Natto (Dazai Donburi) " is a dish where salmon roe and natto are mixed together on rice and eaten together. It is a dish that was also loved by the famous literary figure, Dazai Osamu. The salty salmon roe and mellow natto are an exquisite match, allowing you to enjoy a luxurious taste. The photo shows whole natto, but it is more common to use crushed natto. It is a combination that is unique to Aomori and goes well with rice, and visitors from outside the prefecture may be surprised.

Natto soup (Akita Prefecture, Yamagata)

Natto soup is an essential winter dish in Akita . It is a warm soup made by grinding natto in a mortar and pestle to a paste, then simmering it in miso with root vegetables and mushrooms. The rich flavor of natto melts into the soup, making it a local dish that warms you from the inside out on cold days. It also goes well with rice, adding a gentle flavor to your 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)

tsukemono natto eaten by mixing natto with finely chopped pickles . However, it is also eaten in Ibaraki and Niigata prefectures, so the dish of mixing natto with pickles may be popular nationwide.

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)

Hippari Udon is a staple dish in inland Yamagata . It is made by eating boiled udon noodles with a sauce made from a mixture of natto, canned mackerel, green onions, eggs, and other ingredients. Its appeal lies in its ease of using ingredients from your refrigerator, and the delicious flavor of the natto, making it a dish you'll never tire of. The name is said to come from the way the noodles are eaten, by "pulling" them directly from the pot.

Kimchi and natto ramen (Iwate)

Ramen topped with kimchi and natto is extremely popular in Iwate Prefecture. Yanagiya's kimchi natto ramen, here, is Morioka's soul food. The mellowness of the natto and the spiciness of the kimchi combine to create a surprisingly good soup. The volume and synergistic effect of the fermented foods make this an addictive bowl.

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