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【47 Hakko Iwate】岩手の雪納豆 Yukinatto 〜雪に埋めてつくる、陸奥の神秘納豆〜


The mysterious natto of Michinoku, formed by being buried in snow
Nishiwaga, Iwate, is known as one of the heaviest snow areas in Japan. In winter, snowfalls of 2-3m can leave the area inaccessible to the outside world. Local people there have inherited a unique way of making natto, namely, burying it in the snow. Freshly steamed soy beans are covered in a straw wrapper, bound in a mushiro (straw mat) together with a hot-water bottle, then buried in the snow to ferment. Inside the snow, the natto is better thermally insulated than it would be inside a house. The result is a natto that is less stringy than others, with a spare, plain flavor. Yuki natto is an outstanding product of the romantic fermentation culture of the people of Nishiwaga, who love natto so much they even put it in their miso soup.


どう作って食べるか / HOW TO MAKE & EAT


❶Cover just steamed soy beans in a straw wrapper.
❷Put several straw wrappers together in a mushiro with a heat source such as a hot-water bottle, then bury them in the snow.
❸Allow the natto to ferment for 1-2 days in the snow, then mature for a day after taking it out.

In the same way as regular natto
As a side dish

食べられている地域 / Regions where it is eaten
In the area around Nishiwaga Town

微生物の種類 / Types of microorganisms
Natto bacteria