Mito natto

Mito natto introduction

“Mito natto,” a specialty of Mito City, Ibaraki Prefecture, is one of Japan's representative fermented foods. There are various theories about its origin, but legends are known that during the conquest of Oshu in the Heian period, during the conquest of Oshu in 1083, when boiled beans were wrapped in straw as horse feed in Mito, natto was born by natural fermentation. Mito natto became known nationwide from the Meiji period to the early Showa period. With the opening of the Mito Railway (now JR Mito Line) in 1889, natto was sold on platforms at Mito Station, etc., and its reputation spread. Mito natto is characterized by its small grains, strong stickiness, and rich flavor. In the traditional manufacturing method, Bacillus natto is added to steamed soybeans, wrapped in straw, and fermented. With this method, Bacillus natto actively proliferates, and a unique aroma and umami are created. In terms of nutrition, natto is high in protein, rich in vitamin K2, dietary fiber, nattokinase, etc., and is said to be useful for maintaining health. There are also local dishes such as “soboro natto,” which is made by adding kiriboshi daikon to natto, and it is popular locally. In Mito City, events such as the “Mito Natto Fast Eating World Tournament” are held to convey the appeal of natto, and efforts are being made to spread and pass on natto culture. Mito natto can not only be sprinkled on rice as it is, but can also be used in a variety of dishes such as pasta and salads. Also, it goes well with Japanese sake such as junmaishu, and enhances the umami of natto. Please come and experience the deep flavor and rich history of Mito natto.

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Other information

• NameMito natto
• Area Ibaraki
• Kind of food Local cuisine

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