Mito Soboro Natto (Shoboro Natto)
Soboro natto mixes sticky fermented soybeans with rehydrated chopped wari-boshi or kiri-boshi daikon and seasons the mixture with soy sauce, salt and sometimes mirin. It combines natto's...
At a glance
| Name | Mito Soboro Natto (Shoboro Natto) (Soboro Natto) |
|---|---|
| Prefecture | Ibaraki |
| Region | Kanto |
| Type | Seasoned natto with dried daikon |
What is it?
Soboro natto mixes sticky fermented soybeans with rehydrated chopped wari-boshi or kiri-boshi daikon and seasons the mixture with soy sauce, salt and sometimes mirin. It combines natto's strands with a firm, crunchy daikon texture and a stronger savory seasoning.
Also called shoboro or oboro natto, it contains no minced-meat soboro. It is understood as a way to join two preserved farm foods and extend surplus natto.
History and local context
Ibaraki's industrial research describes it as a Mito food-culture product made by mixing natto and dried daikon and adding soy-based seasoning. Daikon thickness, soaking, salt and sweetness vary by home and producer.
It is neither ordinary chopped natto nor meat-flavored natto; dried daikon is the defining distinction.
How to enjoy it
Stir gently and serve a small amount on hot rice, in ochazuke or with sake. Commercial versions are already seasoned, so taste before adding sauce, refrigerate as labeled and note soy and possible wheat.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Mito Soboro Natto (Shoboro Natto) from?
It is associated with Ibaraki, in the Kanto region of Japan.
What kind of food is Mito Soboro Natto (Shoboro Natto)?
This guide classifies it as seasoned natto with dried daikon. See the overview for its defining ingredients and texture.
Can I order Mito Soboro Natto (Shoboro Natto) online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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