Mito Natto (Fermented soybeans)
A distinctive fermented flavor from Mito, Ibaraki

About Mito Natto (Fermented soybeans)

Mito Natto is a specialty of Mito City in Ibaraki Prefecture and one of Japan’s best-known fermented foods. There are several accounts of its origins, but a well-known legend says that in 1083, the Heian-period warrior Minamoto no Yoshiie was campaigning in Oshu when boiled soybeans wrapped in straw as horse feed naturally fermented in Mito, giving rise to natto.

Mito Natto became known nationwide from the Meiji period through the early Showa period. After the Mito Railway (now the JR Mito Line) opened in 1889, natto was sold at Mito Station and elsewhere, helping its reputation spread.

Mito Natto is known for its small beans, pronounced stickiness, and rich flavor. In the traditional method, steamed soybeans are inoculated with natto bacteria, wrapped in straw, and left to ferment. This allows the bacteria to multiply and develop natto’s distinctive aroma and umami.

Natto is high in protein and contains vitamin K2, dietary fiber, and nattokinase, among other components; it is often described as supporting good health. Local dishes include soboro natto, made by mixing natto with dried daikon radish, which is popular in the area.

Mito City holds events such as the Mito Natto Speed-Eating World Championship to share the appeal of natto and help pass on its culture.

Mito Natto can be served over rice or used in a variety of dishes, including pasta and salads. It also pairs well with sake, including junmai sake, which complements its savory flavor.

Discover the rich flavor and history associated with Mito Natto.

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