[Only Yamagata Residents Know] The Rebel of the Natto World: ‘Yukiwari Natto’ | Introducing Its Bewitching Flavor That Needs No Soy Sauce and Recipe Variations!

2026/05/08 2026/09/13 This site contains advertisements.　Category: local-cuisine

Have you ever heard of a food called “Yukiwari Natto”?
If you have, you’re either a true Yamagata expert or a serious fermented‑food enthusiast! Yukiwari Natto isn’t widely known nationwide, but once you try it, you’ll be hooked—many people say they “can’t eat rice without it.” It’s a hidden specialty of Yonezawa City in Yamagata Prefecture. In this article, I’ll introduce the true identity of “Yukiwari Natto,” a flavor bomb that completely breaks the concept of natto!

TOC

What Is “Yukiwari Natto”? How It Differs from Regular Natto

店頭で売られている雪割納豆 — Yukiwari Natto displayed at the shop

Although Yukiwari Natto includes the word “natto,” its production process and flavor are completely different from the natto most people know. Let’s break down what Yukiwari Natto actually is!

A Preserved Food Made by Further “Fermenting” Natto

The true identity of Yukiwari Natto is a mixture of crushed natto combined with rice koji and salt, then slowly aged at low temperatures. It’s essentially similar to “natto preserved in shio‑koji” or even a kind of “natto miso.”

Its origin traces back to the Edo period in the Okitama region, where a traditional preserved food called Goto Natto was made. To prepare for famine or busy farming seasons, people mixed crushed natto with rice koji and salt, then let it ferment inside a warm kotatsu throughout winter until spring. Yukiwari Natto is a commercialized version of this traditional Goto Natto.

The Traditional Flavor Preserved by Yonezawa’s “Yukinko”

Today, this traditional food is produced by Yukinko Co., Ltd. in Yonezawa City, Yamagata.

Originally, “Maruyone Foods” manufactured and sold Yukiwari Natto, but when the company closed in 2014, the product temporarily disappeared. That same year, local seafood wholesaler Sano Suisan established a new company, Yukinko, and—together with the craftsmen from Maruyone Foods—revived the techniques and flavors, continuing the tradition.

Although labor‑intensive and once nearly lost, the product survives thanks to the passion of those who believed “this flavor must not disappear.”

Trying Yamagata’s Traditional Food: Yukiwari Natto

This time, I purchased Yamagata’s traditional food, Yukiwari Natto, and tried it again!　The packaging is quite different from regular natto.

The back of the package lists recommended ways to enjoy Yukiwari Natto. You can eat it as is, or add grated daikon, chopped green onions, wasabi, or mustard. Sounds delicious.

You can also mash it and make instant natto soup. Lots of ways to experiment! Here’s what it looks like inside:

雪割納豆の中身 — The contents of Yukiwari Natto — you can see the rice koji

The white grains between the soybeans are rice koji—this is the source of the deep umami you won’t find in regular natto.

肉のくろぬま_店内 — Yukiwari Natto served over rice

First, I tried it on rice. It looks plain, but the flavor impact is incredible.

Now, let’s finally taste it!

Don’t Add Soy Sauce! The Flavor Is Complete with “Salt and Koji” Alone

おにぎりにのせた雪割納豆 — On top of an onigiri — it has a rich, heavy texture

Now it’s time to taste Yukiwari Natto. The way you eat it is simple, but if you treat it like regular natto, you’ll fail—so be careful. Its biggest characteristic is that no seasoning is needed.

The Moment You Taste It, the Aged Umami Explodes

The first bite hits you with a strong saltiness. Right after that, the mellow sweetness from the koji and the deep, aged richness of the soybeans spread across your mouth.

You do NOT need soy sauce. In fact, you shouldn’t add it. The flavor is already perfectly balanced with just “salt” and “koji,” so eating it as is is the most delicious way.

The Nickname “Rice Thief” Is No Exaggeration

Because the flavor is so concentrated, a single spoonful can make an entire bowl of rice disappear. Where you’d normally use one full pack of regular natto, Yukiwari Natto requires only a small amount. It’s also one of the most cost‑effective rice accompaniments you can find.

Carbs Disappear in Seconds! The “Addictive” Yukiwari Natto Recipes

Simply placing it on rice already makes an incredible meal, but Yukiwari Natto’s potential doesn’t end there. Here are two dangerously delicious combinations using “egg” and “cheese,” both of which pair perfectly with Yukiwari Natto—though they may be too tempting for anyone on a diet.

1. The Ultimate Breakfast: Yukiwari Natto TKG (Egg Over Rice)

Let’s start with a twist on plain white rice. When making egg‑over‑rice, use Yukiwari Natto instead of soy sauce.

Step 1: Crack a raw egg over hot rice

卵かけご飯を準備 — Start by preparing a simple egg‑over‑rice base.

Step 2: Add one spoonful of Yukiwari Natto

卵かけご飯に雪割納豆をいれる — Do not add soy sauce. Yukiwari Natto alone provides all the seasoning you need.

Step 3: Mix vigorously and enjoy

卵かけご飯にいれた雪割納豆をまぜたあと — The richness of the egg yolk blends with the salty depth of Yukiwari Natto, creating a thick, luxurious sauce.

Soy sauce tends to make TKG one‑note, but when Yukiwari Natto’s “koji sweetness” and “saltiness” combine with the egg yolk, the flavor transforms into something almost like sea urchin.

A perfect TKG that requires zero soy sauce!

2. Caloric Chaos: Yukiwari Mayo‑Cheese Toast

Now for the main event. Yukiwari Natto pairs shockingly well not only with rice but also with bread. Here’s the devilish recipe: **Yukiwari Mayo‑Cheese Toast**.

Step 1: Spread Yukiwari Natto on a slice of bread

食パンに雪割納豆を塗る — Spread it thinly like jam. The flavor is strong, so don’t overdo it.

Step 2: Add mayonnaise and cheese

食パンにマヨネーズとチーズをのせる — Add enough to feel guilty—that’s where the magic comes from.

Step 3: Toast until golden

マヨチーズ雪割納豆トーストをトースターで焼いたあと — Once the savory aroma fills the air, it’s ready.

【Time to Taste!】Wait… What is this?!

マヨチーズ雪割納豆をちぎったところ — The richness of the cheese and the fermented aroma of the natto fuse perfectly. Buono!

The moment I took a bite, what flashed through my mind was a high‑end Italian pizza. “This smells like… Gorgonzola pizza.”

When heated, Yukiwari Natto’s unique fermented aroma transforms into something reminiscent of blue cheese. Because it’s already salty, adding a drizzle of honey would absolutely work—dangerously addictive sweet‑and‑salty bliss.

Bread (wheat), natto, cheese. The combination of fermented foods creates a devilish flavor you can never return from once you’ve tried it.

Summary

雪割納豆のパッケージとおにぎり — If you’re tired of regular natto, try looking for Yukiwari Natto.

Yukiwari Natto is a rare natto you won’t often find in supermarkets nationwide.

Thanks to the triple fermentation power of natto × koji × salt, rice becomes endlessly irresistible. If you ever spot this authentic traditional food—made by Yonezawa’s “Yukinko”—at a Yamagata antenna shop, online store, or a supermarket during your travels, don’t hesitate to put it in your basket. Your entire concept of “natto” will be delightfully shattered.

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