Local specialties
Soboro Natto
- 08Ibaraki
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- 08Ibaraki
Dish log
A preserved food from around Mito City in which natto is mixed with wari-boshi daikon (split dried daikon radish) and marinated in soy sauce and other seasonings.
Dish profile
About this dish
- Main ingredients
- natto, wari-boshi daikon (split dried daikon radish), soy sauce, mirin, sake
- History and origin
- In Mito City during the Edo period, natto making flourished by making use of small, early-ripening soybeans that could be harvested before the typhoons. It is said to have been created by marinating the natto left over when natto made from autumn soybeans was handed out, together with wari-boshi daikon, so that it could be eaten over a long period; "shoboro" is a dialect form of "soboro."
- When it is eaten
- Even today it is made in households, mainly in the central part of the prefecture, and eaten as an everyday food.
- How it is eaten
- Wari-boshi daikon, rehydrated in water and cut into easy-to-eat pieces, is combined with natto, dressed with natto sauce or soy sauce, and left for about a month until the flavors soak in before eating. It is eaten as an accompaniment to rice, as a topping for ochazuke, or as a snack with sake.
Sources
- そぼろ納豆 茨城県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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- SpicinessNot confirmed by the dish information.
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