【47 Hakko Aomori】青森のごど Godo 〜納豆×麹×乳酸菌の究極の発酵レシピ〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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。
★ 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.

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
The Nanbu region of Aomori, centering on the town of Towada.

微生物の種類 / Types of microorganisms
Natto bacteria, koji-kin, lactic acid bacteria, Acetic bacteria, etc.


© 2023 All Rights Reserved