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  6. Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish)

Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish) ｜ Our Regional Cuisines

  • Ibaraki Prefecture

    Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish)

Soboro Natto/Shoboro Natto (Natto mixed with Dried strips of Daikon radish)

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    Image source: Ibaragi Prefecture Diet Improvement Promotion Committee

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    Image source: Associate Prof. Emiko Ishijima from Ibaragi University

  • Main lore areas

    Central Region of the Prefecture

  • Main ingredients used

    Natto (fermented soybean), Wariboshi Daikon(=Dried strips of Daikon radish), Soy sauce, "Mirin (=sweet rice wine)", Sake

  • History/origin/related events

    In Mito City, making natto was popular to enjoy early small soybeans harvested before typhoon season. ’Shoboro’ is a dialect of ‘Soboro’ meaning ‘powdered’ or ‘minced’. People made natto with soybeans harvested in the autumn, and made efforts to keep natto longer when they provided natto to their neighbors or temples. ’Soboro natto’ is a traditional dish in Mito City prepared by marinating natto and dried strips of daikon radish with salt and soy sauce. Dried strips of daikon radish were exposed to the sun and cold wind for 3days, then frozen by night wind on the last day. The texture is crispy.
    Natto is well-known product in Mito City. Yoshiie Minamoto, a samurai in the late Heian Period (about 11th century) loved natto when he ate simmered soybeans wrapped with straws in Mito City. Natto had offered to Samurai ‘Shogun’ General since then, and both soybeans and straws were easy to obtain for ordinary people, natto has been popular since then. Small soybean is grown in the city to survive flood from the Naka River, and it distinguishes natto in Mito from other natto.
    Natto is still prepared in some homes in Ibaragi Prefecture. Home-made natto has strong smell and unique flavor. That makes people who get used to eat natto commercially sold surprised.
    There is a traditional natto dish you can’t find anywhere other than Mito City and the central region of the prefecture; that’s ‘Soboro/Shoboro Natto’. Daikon radish is also harvested a lot in Ibaragi Prefecture, and every home prepared dried strip daikon radish as a preservative food. When they get not-stringy natto, they mixed it with dried strips and marinated them together. It’s a common ordinally dish because it’s easy to prepare. We can say it is created to keep natto longer by adding not only dried strips but also soy sauce and mirin (sweet rice wine).

  • Opportunities and times of eating habits

    It still has been made at home now. It is prevailed as an ordinally food, especially in the central region, because of nutritious ingredients like natto and dried strips of daikon radish.

  • How to eat

    Cut dried strips of daikon radish into a bite-size after soaked, then mix with natto. Marinate with natto sauce or soy sauce, then leave for a month before serving. It matches well with cooked rice or serves as an appetizer because of saltiness. You can enjoy different texture of soft natto and crunchy daikon. People enjoys various adjustment with this dish now.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is prepared in many homes, or you can buy one in supermarkets. ‘Soboro Natto’ sold in the famous natto stores in Mito is a popular souvenir among tourists.
    Information provided by Associate Prof. Emiko Ishijima from Ibaragi University

RECIPE

Ingredients (Serves 4)

  • Mito Natto 150g
  • Wariboshi Daikon(=Dried strips of Daikon radish) 300g
  • Salt 2 tsp.
  • Soy sauce or Natto sauce

How to cook

  • 1. Rince Wariboshi Daikon(=Dried strips of Daikon radish), then drain well. Dry them on a flat strainer. Sprinkle half amount of salt and mix well.

  • 2. Add the rest of salt to natto, then stir well until white bubbles come out. Add 1 and mix them well.

  • 3. Add soy sauce or natto sauce to 2 for flavor, then refrigerate it. It’s the best to eat after a month.

provider : Associate Prof. Emiko Ishijima from Ibaragi University Faculty of Education

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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