茨城県·郷土料理
Soboro Natto
The stickiness of the natto paired with the crunchy texture of the dried radish. Each bite, soaked in soy sauce, is perfect with both rice and sake. Soboro Natto is a simple, traditional preserved food passed down in Mito. The background of this dish's creation lies in the unique circumstances of Ibaraki, where both natto production and radish cultivation were flourishing. It is said to have originated from preserving natto made in the autumn by pickling it with dried (wari-boshi) radish in salt or soy sauce so that it could be eaten for a longer period. It is also referred to as "shoboro natto" or "oboro natto," both of which refer to the same dish. With just one jar in the refrigerator, you'll find yourself eating rice uncontrollably. It is a true staple of the Ibaraki dining table.
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