"Natto mochi" refers to freshly pounded or baked rice cakes containing fermented soybeans inside that is seasoned with soy sauce and other ingredients.
It is said that the origins of natto can be traced back to the time when Emperor Kōgen, who was practicing asceticism at Jōshoko-ji Temple in the Keihoku district of Kyoto City's Ukyo Ward, ate boiled beans wrapped in straw bracts that were presented by villagers, which as the days passed, began to forms long threads and became delicious.
The Keihoku area is also the birthplace of the Yamaguni-tai, who fought in the Boshin War, and there is an anecdote that these farmers brought natto with them when they went to war. In an era when food was hard to come by, natto, a valuable source of protein, was wrapped in rice cakes that were good for the stomach, and the farmers and soldiers loved to eat them. In those days, natto mochi were as big as a face, and were eaten over the three days of the New Year.
Until the mid-1960s, every family made tsuto natto. Nowadays, the houses making natto have almost disappeared, but the custom of eating natto mochi and tofu miso soup on the third day of the New Year still remains. In addition, in the Keihoku area and Hiyoshi Town, residents' associations and farmers' unions are working together to educate the public about "natto mochi," which are made with locally grown glutinous rice and soybeans.
There are many ways to make natto mochi, such as kneading natto into the rice cake when making it, or inserting natto into the rice cake after making it, depending on the region or family. If you sprinkle salt on the natto the day before and let it blend over the night, you may enhance its flavor. It can be cut into pieces and eaten grilled without dipping it in anything, but you can also enjoy it with a little bit of soy sauce or by coating it with rice flour or potato starch and frying it in oil.
If you are interested in preparing natto mochi at home, you may grill the rice cakes on Tsujiwa Kanaami's Tetsuki Yakiami, and serve it with Ichiyougama's plate or Appi Urushi Studio's Flat Bowl, both of which are authentic products fully expressing the beauty of Japanese craftsmanship. Please have a look at our website for more details!
Tsujiwa Kanaami's Tetsuki Yakiami
https://www.shokunin.com/en/tsujiwa/tetsuki.html
Ichiyougama's Plate
https://www.shokunin.com/en/ichiyou/plate.html
Appi Urushi Studio's Flat Bowl
https://www.shokunin.com/en/appi/bowl.html
References:
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/nattomochi_kyoto.html
https://morinokyoto.jp/dentou_gyouji/nattoumochi/
http://www.pref.kyoto.jp/yamashiro/no-ryori/moti.html
https://jakyoto.com/recipe/%E7%B4%8D%E8%B1%86%E3%82%82%E3%81%A1/