Soboro Natto with Dried Daikon
Quick answer
- Active time
- 38 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 4
About this dish
Soft, stringy Mito natto made from small soybeans meets chewy strips of thick dried daikon, a fermented pairing from central Ibaraki.
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Also called shoboro natto, it began as a way to stretch the autumn natto left after sharing with neighbors and the local temple. Traditionally the daikon dried for three days in sun and cold wind and froze on the last night; at home, store-bought wariboshi daikon is only lightly rinsed so it keeps that firm bite.
Ingredients
Instructions
- 1
Sanitize container, lid, and spatula with boiling water and dry completely; confirm refrigeration at 4°C or colder.
Use unopened natto within date and remove it from the refrigerator only when ready to mix.
- 2
Quickly rinse 300g split-dried daikon twice in cold water and drain 15 minutes.
Without fully soaking, cut to 1cm, spread in one layer on a clean rack, and surface-dry inside the refrigerator for 30 minutes.
- 3
Sprinkle daikon with 5g salt, massage 2 minutes with clean gloved hands, and rest 10 minutes.
Bring 30ml soy sauce to a full boil for 1 minute, then cool to 10°C or below over ice water.
- 4
Add the remaining 5g salt to 150g commercial natto and stir vigorously with a sanitized spatula for 2 minutes until white foam and long strings develop. Add daikon and cold soy sauce and mix 1 minute more.
- 5
Pack in the sanitized container, cover, and refrigerate immediately at 4°C or colder for 3 days.
Stir once daily with a clean spatula and never leave at room temperature longer than 30 minutes.
- 6
On day 3, serve when daikon is seasoned but remains firm.
Mold, pink or orange discoloration, swollen container, abnormal water separation, or foul odor must not be dismissed as normal natto aroma; discard without tasting. Consume within 7 days from the start of preparation.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
茨城大学 教育学部 准教授 石島恵美子氏 · Checked: 2026-08-11
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