[Easy Morning Natto Soup]
Natto soup is a beloved local dish from the mountainous regions of Yamagata and Akita, traditionally cherished as a preserved food to get through harsh winters when fresh ingredients are scarce. Traditionally, it involves grinding natto in a mortar, making it time-consuming and labor-intensive. It also carries a strong image as a “ceremonial dish” for special occasions, such as weddings and funerals. However, recently, with a little ingenuity, people have started enjoying an “easy natto soup” regularly, even on busy mornings.
Choose either ground-style or small-grain natto without the included sauce or mustard. While the traditional version is loaded with ingredients like potato stems, konjac, and wild mountain vegetables, the “easy natto soup” is usually kept simple, consisting of just tofu and fried tofu. Occasionally, adding nameko mushrooms or, this time of year, finely chopped turnip greens (in season) pairs exceptionally well.
The biggest time-saving trick is boldly skipping the step of “mashing” the natto. If using chopped natto, use it as is. If not, simply chop the natto in its package finely using kitchen scissors. Small-grain natto can be added whole, offering a different texture. This alone makes it significantly easier to prepare.
The method is: add ingredients to dashi broth, dissolve about half the amount of miso as sake kasu once heated through, then add natto and miso, heating until just before boiling. Serve in bowls, topped with chopped green onions and a small amount of tororo kombu – our family's standard. This tororo kombu adds depth to the natto soup. Finally, sprinkle with chili pepper to taste for a flavorful bowl.
Natto soup was enjoyed as breakfast during the Edo period. Using one pack per serving ensures a robust natto aroma. Especially in winter, adding generous amounts of sake lees warms you to the core. Even dishes perceived as labor-intensive can become efficient time-savers with simple adaptations. We highly recommend adding this to your winter miso soup repertoire.
Toribe Seisakusho's Kitchen Spatter
https://www.shokunin.com/en/toribe/
Appi Urushi Studio's Owan #3.8
https://www.shokunin.com/en/appi/wan.html
Wajima Kirimoto's Sugiwan
https://www.shokunin.com/en/kirimoto/sugi.html
Nakamura Douki's Yukihira Pot
https://www.shokunin.com/en/nakamuradouki/yukihira.html
References
https://www.creative-tsuruoka.jp/ouchigozen/recipe_all/153.html
https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/nattojiru_yamagata.html
https://www.zengakuei.or.jp/kyodosyoku/pref/akita_03.html
