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.

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