Hama natto - Hama natto

A specialty of Hamamatsu, Shizuoka Prefecture, this is dried natto made from soybeans. When Toyotomi Hideyoshi invaded Korea, a monk from Daifukuji Temple in Mikkabi (currently Mikkabi-cho, Kita-ku, Hamamatsu City) near Hamamatsu presented him with Hama natto, which was well received. The word "Kara" (a bean) was considered to be a good omen, so it was originally called "Kara natto," but it was also called "Hama natto" after the place name, or "Daifukuji natto" after the temple name. When Tokugawa Ieyasu was in Hamamatsu Castle, it was presented to him on New Year's Day, and later, Hama natto was added to the Shogun's celebration meal. One way to make it is to boil 4 liters of soybeans in a pot, leave it for a day, spread it on a mat, and sprinkle on koji mold and roasted wheat flour. After leaving it in the room for 2-3 days, white mold will form. Sprinkle a little powdered Japanese pepper on it, place it in 4 liters of water with 1 liter of salt dissolved in it, cover it, and leave it for 6 months to a year. Dry it in the sun and use it as a snack with sake or as a side dish with rice.

[Tetsunosuke Tada]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

静岡県浜松の名産品で、ダイズを原料とした乾いた納豆。豊臣(とよとみ)秀吉が朝鮮出兵のときに、浜松近くの三ヶ日(みっかび)（現、浜松市北区三ヶ日町）にある大福寺(だいふくじ)の僧が浜納豆を献上して喜ばれた。韓(から)を納めてまめであるということばの縁起を吉兆としたからで、初めは韓納豆といっていたが、地名をとって浜納豆、または寺名を冠して大福寺納豆ともいった。徳川家康が浜松城にいたときには元旦(がんたん)に献上し、その後、将軍の賀上の祝い膳(ぜん)には浜納豆を加えたという。つくり方の一例は、ダイズ4リットルを鍋(なべ)に入れて煮て、そのまま1日置き、莚(むしろ)の上に広げて、麹(こうじ)菌、炒(い)った小麦粉をまぶす。室(むろ)の中に2～3日置くと白かびができる。これにさんしょうの粉少々をふりかけ、水4リットルに塩1リットルを溶かした中に入れ、蓋(ふた)をして半年から1年置く。天日で乾燥させて、酒の肴(さかな)や飯の菜に用いる。

［多田鉄之助］

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