納豆×麹×乳酸菌の究極の発酵レシピ
青森県南部地域は稲作が定着するのが遅く、大豆や麦で主食を補っていた。家庭で手づくりしていた納豆がうまくいかなった時に生まれたのが「ごど」だ。納豆に麹を混ぜてしばらく発酵させると、麹の旨味や甘味、さらに乳酸発酵の酸味が加わり、納豆に複雑な発酵フレーバーが加わった強烈な味になる。発酵の浅いものは食材としてご飯にかけたりして食べる。発酵が進んでドロドロに溶けたものは醤油と味噌の中間のような調味料として使う。十和田の土地を伝える素晴らしい保存食の文化だ。
An extreme natto × koji × lactic acid bacteria fermentation recipe
Rice cultivation took hold late in the Nanbu region of Aomori, with production of soybeans and wheat making up the main staples. Godo is a food that was born here, when the process of making home-made natto did not go according to plan. By mixing natto with koji and fermenting the two together, an intense new flavor was created, which combined the sweetness and umami of koji, as well as the sour taste of the lactic acid fermentation process, with the complex, fermented flavor of natto. The weakly fermented variants are used as a topping to go on rice. The more thoroughly fermented, syrupy-textured variety is like something between soy sauce and miso and used as a seasoning. Godo is an outstanding example of the culture of food preservation of the Towada area.
どう作って食べるか / HOW TO MAKE & EAT
❶蒸煮した大豆を炬燵や熾火など暖かい場所に1〜2日置き納豆に。 ❷納豆に米麹（＋米の場合も）と数％の塩を加え、室温でさらに数日発酵させる。
❸酵素で米粒が溶け、酸っぱい味が加わったらできあがり。
★ 大豆を蒸煮する前に、生豆を炒って香ばしさを加えるスタイルもあった。
❶Leave steamed soybeans in a kotatsu or in charcoal embers for 1-2 days to make natto.
❷Add rice-malt (and rice in some cases), with some percentage of salt, and allow the mixture to ferment for some number more days at room temperature.
❸Once the enzymes have broken down the grains of rice, and a sour flavor has developed, the godo is ready.
★ Some recipes have you roast the raw soybeans before steaming them in order to give them a greater aroma.
ご飯にかけて
おかずとして
調味料として
As a topping for rice
As a side dish
As a seasoning
▶食べられている地域 / Regions where it is eaten
十和田を中心とする青森県南部
The Nanbu region of Aomori, centering on the town of Towada.
▶微生物の種類 / Types of microorganisms
納豆菌、麹菌、乳酸菌類、酢酸菌類など
Natto bacteria, koji-kin, lactic acid bacteria, Acetic bacteria, etc.