Mito Natto
The art of fermentation and tradition—Mito Natto, the pride of Mito, Ibaraki

เกี่ยวกับ Mito Natto

Mito Natto (水戸納豆, Mito natto) is a renowned fermented food and a specialty of Mito City in Ibaraki Prefecture, Japan. While its origin is surrounded by various theories, a well-known legend traces it back to 1083 during the Heian period. According to the tale, samurai Minamoto no Yoshiie, while conducting a campaign in Oshu, wrapped cooked soybeans in straw as fodder for horses. Natural fermentation occurred, leading to the birth of natto.

Mito Natto gained popularity nationwide during the Meiji to early Showa periods. In 1889, with the opening of the Mito Railway (now the JR Mito Line), natto began to be sold on platforms like the one at Mito Station, sparking a wider reputation.

One unique feature of Mito Natto is its small-sized soybeans, pronounced stickiness, and rich flavor. Traditionally, steamed soybeans are inoculated with natto bacteria, wrapped in straw, and left to ferment. This traditional method encourages the natto bacteria to thrive, producing natto's distinctive aroma and taste.

From a nutritional perspective, natto is rich in protein, Vitamin K2, dietary fiber, and nattokinase, making it a valuable food for maintaining health. A local specialty called "Soboro Natto," which blends natto with dried daikon radish, is also much loved in the region.

Mito City actively promotes the appeal of natto by hosting events such as the "Mito Natto Speed Eating World Championship" to preserve and spread natto culture.

Mito Natto can be enjoyed not only as a topping for rice but also in various dishes like pasta, salads, and creative recipes. Additionally, it pairs exquisitely with Japanese sake, particularly pure rice sake, enhancing the umami of the natto.

Immerse yourself in the rich flavor and historical depth of Mito Natto!

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