A local specialty from Yamagata Prefecture that is sure to warm you up on a cold winter's day. The more you stir the sticky natto, the better the soup will taste!
Photographed by HITOSHI MATSUSHIMA
Beans & Tofu
Soups & Stews
Ingredients (Serves 4)
- 50 g natto
- 150 g white miso
- 1/2 block momendofu (250 g)
- 200 ml dashiNote
*Made with konbu kelp. If unavailable, use water.
- Mitsuba stems, as desired
Mince the natto and grind it up with a mortar and pestle (suribachi). Gradually stir in the white miso and then dilute the mixture with 200 ml of water. Pass everything through a strainer.
Cut the tofu into 1 cm cubes.
Heat the dashi and 200 ml of water in a pot and then add the diluted natto mixture and the tofu.
Bring to a gentle simmer and turn off the heat. Serve in individual bowls and top with chopped mitsuba stems.