# Natto jiru ｜ Our Regional Cuisines

**Cuisine Name**: Natto jiru

**Region**: Our Regional Cuisines

## Main Lore Areas
Inland areas in the southern part of the prefecture, Nakanaone area in Yurihonjo City

## Main Ingredients Used
Natto (fermented soybeans), taro, deep-fried tofu, mushrooms, bracken, tofu

## History, Origin, and Related Events
Natto soup is a miso soup mixed with carefully ground natto, and is a local dish of the southern region of Akita Prefecture. Natto soup is a local dish from the southern region of Akita Prefecture. Natto originated in various parts of Japan, and today Yokote City is one of them. During the military campaign of 1083-1087, which took place in Yokote City, farmers delivered boiled beans wrapped in straw to Minamoto no Yoshie's side, which was struggling with the supply of goods. The farmers tried it and found it tasty. This legend led to the erection of a monument in Kanazawa Park in Yokote City.Mushrooms and wild vegetables, which are the main ingredients, are picked in spring or fall, stored in salted storage, and used after removing the salt when making natto soup. Because of the time-consuming nature of this dish, it has taken root as a dish for ceremonial occasions such as weddings and funerals.In the inland areas of the southern part of the prefecture, natto soup is popular among men and women of all ages, and many people look forward to eating it in the winter.

## Opportunities and Times of Eating Habits
Zoni is a New Year's dish, and natto soup is a staple in the inland areas of the southern region of Akita Prefecture. The custom of making it in a large pot and reheating it for the three days of the New Year is still practiced. It is also said that natto is added to the soup to compensate for the lack of vegetables due to the severe cold of Akita's winters.

## How to Eat
Boil taro and fried bean curd in broth made from dried sardines, add mushrooms, bracken and tofu, and season with miso. Add mashed natto (fermented soybeans) and top with green onions and mustard greens. Many wild vegetables that can be stored for a long time are used as ingredients. The flavor from all the ingredients is well combined with natto and miso, the king of fermented foods.

## Efforts for Preservation and Succession
(Overview of the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)In 2008, the Omagari Chamber of Commerce and Industry in Omagari, Daisen City, took the lead in an effort to revitalize the city by making natto soup a representative dish of the region, and now more than a dozen restaurants in Omagari City are certified to serve it. Some restaurants offer original menus and ramen noodles that take advantage of the natto soup's characteristics. As a result of these efforts, supermarkets now have a corner in winter featuring natto soup ingredients.

## Ingredients
- natto (fermented soybeans): 150g
- Miso paste: 120g
- Niboshi (dried sardines): 5-6 sticks
- Water: 1200cc
- taro: 3-5 medium
- Tofu: 1／2 piece of tofu
- Salted wild vegetables (bracken, sak): 100 g
- Mushrooms (nameko mushrooms, sawamodashi): 100 g
- Zenmai (dried and soaked): 50g
- Green onion: 1 stick
- deep-fried tofu: 2 pieces
- Mustard greens (salted): 50g

## Recipe
1. 1. Peel and cut taro into small pieces. Cut bracken, saku, mushrooms and royal fern into 2 cm lengths.
2. 2. Dice tofu and cut fried tofu into 1 cm lengths.
3. 3. Finely chop green onion and mustard greens.
4. 4. Make soup stock with water and niboshi (dried sardines), add 1 to the broth, and when it boils, add 2.
5. 5. Grind natto in a mortar, add juice of 4 little by little and mix.
6. 6. Add miso to 4 and bring to a boil, then add the dissolved liquid of natto from 5 (do not boil).
7. 7. Serve in bowls and top with the green onions and mustard greens from 3.

## Provider Information
provider : “Akita Kyomi(=local cuisine) Fudoki” (Akita Prefecture Rural Life Research Group Council)

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