The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Natto-jiru

Yamagata

Thick, steaming-hot soup cooked with natto

Natto-jiru

Natto, a traditional Japanese fermented food, used to be home-made by wrapping boiled soy beans in rice straw and leaving them in warm temperature for two days and nights. Natto-jiru is a type of miso soup prepared with ground natto beans which warms you inside and out. Tofu, deep-fried tofu, konjac, mushrooms and mountain vegetables are commonly added to the soup, and dried stalk of taro, known as imogara, is an essential ingredient to the soup.

Recipi of cuisin

for 4 persons

  • Natto1 pack
  • Tofu1/2
  • Imogara2
  • Deep-fried tofu2
  • Konjac1/2
  • Mushroomsas much as preferred
  • Mountain vegetablesas much as preferred
  • Dashi broth5 cups
  • Miso bean paste5 Tablespoon
  • Green onion10cm
  • Japanese parsleysome
1.
Grind the natto well.
2.
Cut tofu, deep-fried tofu, konjac, and imogara into 1cm cubes.
3.
Put the dashi broth in a pot, and cook the imogara cubes.
4.
When the imogara cubes are cooked soft, add other ingredients except for tofu and natto.
5.
Add tofu and miso (make it a little saltier than regular miso soup).
6.
Turn off the heat and add the grind natto.
7.
Put it on the heat again, and turn it off right before it boils.
8.
Garnish the soup with chopped green onions and Japanese parsley.
*Make sure not to boil the soup after adding the natto.
*The people of Mogami area like to boil the soup at the end, leave it to cool, and heat it again before serving.

Information provided by : Yamagata cuisine recipe book Yamagata Kyodo Ryori Tanbo

Shirumono

Local cuisine

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