鉄道開通とともに幕を開けた納豆大国の歴史
茨城は水戸を中心に20以上の納豆メーカーが集まる納豆大国。その歴史は1889年、水戸鉄道(常磐線の前身)の開通とともに始まる。水戸藩士、笹沼五郎が仙台で納豆の製造法を学び、駅のホームなどでお土産として売り出したところ大ヒット。水戸の名産となる。日本における納豆の源流は東北のようなのだが、水戸では茨城の土地に適した小粒の大豆でつくる現代的な納豆レシピを確立した。笹沼家のルーツを受け継ぐ天狗納豆はパッケージも素朴で愛らしい。でも味はめちゃくちゃ濃厚…!なお干し大根を加えた「そぼろ納豆」、納豆を干しておつまみにする「干し納豆」なども地元の人の定番だ。

History of major natto production center kicks off with the opening of railways
In Ibaraki Prefecture mainly around the city of Mito, there are more than 20 natto (fermented soybean) manufacturers creating a big natto production center. Its history dates back to 1889 when Mito Railways (JR Joban Line today) began operating its transportation services. Goro Sasanuma, a samurai-turned businessman based in Mito who mastered soybean fermentation techniques in Sendai began to sell natto on the train platforms and other spaces inside the station buildings as local gift items, which became a huge hit. Since then, natto established its name and fame as Mito’s local specialty. It is said that the idea to ferment soybeans spread first mainly around the Tohoku region. Compared to the natto produced in various parts of Tohoku that mainly use large-sized beans, the modern natto recipe established in Mito use smaller soybeans that are grown abundantly in the farmlands in Ibaraki Prefecture. Tengu Natto, the brand developed by the Sananuma family, is wrapped in a simple and lighthearted package, but what you find inside the pack is a highly sophisticated ensemble of very deep-flavored fermented soybeans. The locals also enjoy variations like soboro natto (natto mixed with dried radish) and hoshi natto (dried natto).

どう作って食べるか / HOW TO MAKE & EAT

❶小粒の納豆を蒸煮し、藁苞(わらづと)に包む。
❷40℃以上に保温したまま1〜2日ほど置くと糸引く納豆になる。
★現在は食中毒のリスクもあり、藁苞にいる野生の納豆菌だけで発酵させる製法の納豆は商品化できない。

❶Simmer small-sized soybeans and wrap the beans in straw called warazuto (straw wrapper).
❷Keep the straw-wrapped soybeans heated at 40℃ or higher for one or two days until the soybeans become stringy.
★Natto with soybeans fermented only by wild natto bacteria residing in warazuto currently cannot be sold as commercial products due to the risk of food poisoning.

ご飯にかける
おつまみ、お茶漬けの具に(干し納豆)
おかず(そぼろ納豆)
As topping on steamed rice
As a snack or topping for ochazuke (rice with green tea) when processed as dried natto
As a side dish when processed as soboro natto

食べられている地域 / Regions where it is eaten
全国
Nationwide

微生物の種類 / Types of microorganisms
納豆菌
Natto bacteria

 

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