Mito Natto
The Art of Fermentation and Traditional Flavor – Celebrating Mito Natto from Ibaraki

About Mito Natto

Mito Natto (水戸納豆, Mito natto), a specialty of Mito City in Ibaraki Prefecture, is one of Japan's most iconic fermented foods. While its origins are debated, a popular legend dates back to 1083 during the Heian period, when samurai Minamoto no Yoshiie reportedly discovered natto by chance. While journeying through Mito, boiled soybeans packed in straw for horse feed naturally fermented, giving rise to this beloved food.

Mito Natto gained nationwide recognition between the late Meiji and early Showa eras, around the time of the Mito Railway’s (now JR Mito Line) launch in 1889. It became widely popular as natto was sold at Mito Station platforms, spreading its reputation throughout Japan.

What makes Mito Natto exceptional is its tiny soybeans, strong stickiness, and rich aroma. Traditionally, steamed soybeans are inoculated with natto bacteria, then wrapped in straw and left to ferment. This method encourages the active growth of natto bacteria, producing its signature smell and umami-rich flavor.

Nutritionally speaking, natto is a powerhouse. It’s high in protein and packed with nutrients like vitamin K2, dietary fiber, and nattokinase, which are believed to support overall health. Local delicacies such as “Soboro Natto,” combining natto with dried daikon radish, are also cherished for their unique flavors.

Mito City hosts various events, like the “Mito Natto Speed-Eating World Championship,” aiming to promote and preserve its rich natto culture.

Mito Natto is incredibly versatile – enjoy it over steamed rice or get creative by adding it to pasta, salads, and more. It also pairs wonderfully with Junmai sake, enhancing its umami to create a truly delightful experience.

Discover the profound taste and fascinating history of Mito Natto for yourself!

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