Yamagata Natto-jiru
At a glance
| Name | Yamagata Natto-jiru (Natto-jiru) |
|---|---|
| Prefecture | Yamagata |
| Region | Hokkaido & Tohoku |
| Type | Miso soup thickened and flavored with crushed natto |
What is it?
Natto-jiru grinds fermented soybeans into a paste and dissolves it into miso soup with tofu, konnyaku, fried tofu, seri water dropwort and other winter vegetables. Natto adds body and deep soybean aroma rather than appearing only as whole beans.
History and local context
Made across Yamagata, it is a warming cold-season household soup. In parts of Murayama it may be eaten around January 7 in place of nanakusa-gayu, linking preserved soybeans and winter greens to the seasonal observance.
How to enjoy it
Stir the natto paste into hot but not violently boiling soup so its flavor stays rounded, and eat with rice. Add seri near the end for fragrance, and check soy ingredients in miso, natto and fried tofu if allergens matter.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Yamagata Natto-jiru from?
It is associated with Yamagata, in the Hokkaido & Tohoku region of Japan.
What kind of food is Yamagata Natto-jiru?
This guide classifies it as miso soup thickened and flavored with crushed natto. See the overview for its defining ingredients and texture.
Can I order Yamagata Natto-jiru online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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