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Natto-Mochi (Fermented soybeans rice cake) ｜ Our Regional Cuisines

  • Kyoto Prefecture

    Natto-Mochi (Fermented soybeans rice cake)

Natto-Mochi (Fermented soybeans rice cake)

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  • Natto-Mochi (Fermented soybeans rice cake)
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  • Natto-Mochi (Fermented soybeans rice cake)
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  • Natto-Mochi (Fermented soybeans rice cake)

    Image Source : Kyoto Prefecture Life Research Group Connection Council

  • Main lore areas

    Kyoto City, Nantan Region

  • Main ingredients used

    “Natto” (fermented soybeans), Rice cake

  • History/origin/related events

    There are many theories about the birthplace of natto throughout Japan, and Kyoto Prefecture is said to be one of them. It is said when the monk emperor Kōgon (1313-1364), who was undergoing ascetic training at Joshoko Temple in the Keihoku district of Ukyo Ward in Kyoto City, ate boiled beans wrapped in straw wrappings donated by the villagers, which became stringier and more delicious as the days went by. In the temple's stored picture scrolls, there is a depiction of the head priest serving straw-wrapped “Natto” (fermented soybeans). Over time, this delicacy became an offering to the Kyoto Imperial Palace, leading to its name "Natto" (meaning to offer beans) according to the tradition. Therefore, at that time, the awareness that it was a precious food to be eaten on New Year's Day and other special occasions took root among the common people.
    Furthermore, the Keihoku area is the birthplace of the "Yamaguni-tai", a group of peasant soldiers who fought in the Boshin War (1868-1869). There is an anecdote that these soldier-farmers carried “Natto” with them when they went to battle. The name "Yamaguni Natto," which has become a local specialty in the Keihoku area, originates from this historical connection.
    At a time when food was scarce, "Natto", a valuable source of protein, was wrapped in a rice cake that was good for the stomach and eaten as a “Natto-Mochi”, which was also favored by peasant soldiers. "Natto-Mochi" was as big as a person's face those days and was said to have been eaten over the three days of the New Year.
    In addition to the Keihoku area, Hiyoshi town and Miyama town in Nantan City also have the custom of making "Natto-Mochi", and each region has its own method of making.

  • Opportunities and times of eating habits

    It is eaten at New Year's and other festive occasions. In the Keihoku area, the custom of eating "Natto-Mochi" (fermented soybeans rice cake) with miso soup is still practiced at New Year's. In the old days, at the end of the year, the family head would make enough "Natto-Mochi" for each member of the family and eat them with reverence.

  • How to eat

    There are two main ways to eat "Natto-Mochi": one is to mix "Natto" and rice cake together, kneading the "Natto" into the rice cake and baking it until golden brown. The other is to wrap "Natto" in a rice cake and sprinkle "Kinako"(roasted soybean flour) or other ingredients on it. It is also said that "Natto-Mochi", which have become hard, are baked, and stretched out to a savory flavor.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In the Kansai region, natto is not eaten very often, but in the Keihoku area, "Natto" is still strongly rooted in daily life, and the custom of eating "Natto-Mochi" on New Year's Day has been passed down from generation to generation. In the Keihoku area and Hiyoshi Town, neighborhood associations and farmers' cooperatives are also working together to educate the public about "Natto-Mochi", which are made from locally produced glutinous rice and soybeans.

RECIPE

Ingredients (5 servings)

  • Rice cake (round) 12
  • Natto(fermented soybeans) 100g
  • Salt 1／3tsp.
  • Brown sugar 4tsp.
  • Kinako(=Roasted soybean flour) 2tsp.

How to cook

  • 1. Place the grilled round rice cake on a flat surface covered with kinako (=roasted soybean flour), such as a cutting board, and spread it thinly in a circular shape to envelop the browning.

  • 2. Add salt to the “Natto” and mix well.

  • 3. Place 2 on one half of the rice cake, fold, and shape (“Natto-Mochi”). Similarly, place 2 and brown sugar, fold in half, and shape to fit (“Natto-Mochi with brown sugar”).

provider : “Kyo Gochisosama Okasan no Aji” (Kyoto Prefecture Life Research Group Connection Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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