Ibaraki

In an attendant of rice and a relish taken with sake. Traditional dish which goes well with rice with hot tea

Soboro-natto

The dish pickled in soy sauce together with dried chipped radish in fermented soybeans. Small soybeans are the feature.
Small soybeans were made from the domain duties age and were the soybeans which don't point to tofu and fermented soybean paste, but it succeeded as fermented soybeans. It was sold at a tourist spot taking the long-nosed goblin fermented soybeans sold as a gift with opening to traffic of a railroad (Mito-sen) after Meiji as a start that Mito fermented soybeans became famous nationwide, and it became famous as a producing center of fermented soybeans. Traditional dish of Mito where rice with hot tea is eaten by various ways as a relish taken with sake minutely as an attendant of rice present.