雪に埋めてつくる、陸奥の神秘納豆
岩手県西和賀町は全国でも屈指の豪雪地帯。冬になると2〜3mの雪が降って陸の孤島となる。そこに雪のなかに埋めてつくる不思議な納豆の製法がある。蒸煮したばかりの大豆を藁苞(わらづと)に包み、湯たんぽなどとともに筵(むしろ)に巻いて雪のなかに埋めて発酵させる。室内よりも雪のなかのほうが熱が逃げないのだ。出来上がるのは、やや糸引きの弱い、ホクホクした素朴な風味の納豆。味噌汁にも納豆を入れる、納豆大好きの西和賀の気質が生んだロマンある発酵文化だ。

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.

写真提供:まちの編集室

どう作って食べるか / HOW TO MAKE & EAT

❶蒸煮した納豆を藁苞に包む。
❷たくさんの藁苞と湯たんぽなどの熱源を筵に巻き、雪の中に埋める。
❸1〜2日ほど雪のなかで発酵させ、取り出して1日熟成させ出来上がり。

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.

普通の納豆として
おかずに
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
岩手県西和賀町一帯
In the area around Nishiwaga Town

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

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