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Mito Natto, Ibaraki – Traditional Fermented Soybeans, History and Tasty Ways to Enjoy

Mito Natto, Ibaraki – Traditional Fermented Soybeans, History and Tasty Ways to Enjoy
Mito natto is a traditional fermented soybean specialty from Mito in Ibaraki, known for its small beans, strong stickiness and distinctive aroma. This guide explores the history and production of Mito natto, classic and creative ways to eat it such as natto rice, toast, pasta and tempura, places in Mito where you can learn about natto culture and buy local products, plus access information from Tokyo for curious food travelers.

Highlights

Mito Natto Highlights

Mito natto is a fermented food known for small soybeans, strong stickiness, and a distinctive aroma—an iconic part of Mito’s local food culture.

Mito Natto: Stickiness and Aroma

Compared with typical natto, it tends to use smaller beans with a richer soybean flavor and a stronger sticky texture.

Mito Natto Traditional Method Highlights

A traditional method wraps natto in straw to ferment naturally, and the natto bacteria living in the straw helps create its aroma and stickiness.

Classic Ways to Eat Mito Natto

Natto over rice is an easy go-to: just mix in the sauce and mustard. Adding egg yolk or green onion can make it creamier.

Mito Natto Easy Variations

Natto toast (natto + cheese), natto pasta (tossed with garlic oil), and nori-wrapped natto tempura are popular ways to use it in everyday dishes.

Where to Learn and Buy Mito Natto

At the Natto Pavilion (Natto Exhibition Hall) run by Tengu Natto Sohonke, you can learn about its history and production process, and you can also shop at stalls in Kairakuen or natto specialty shops in Mito Station’s “Excel Minami.”

Access to Mito (Mito City)

From Tokyo, Mito Station is about 1 hour 10 minutes to 1 hour 20 minutes by JR Joban Line limited express. By car, it’s roughly 1 hour 30 minutes to Mito IC via the Joban Expressway.

For the latest information, please refer to official announcements or check on site.

What Is Mito Natto? A Natto Specialty Loved in Mito, Ibaraki

Mito natto (Mito nattō) is natto known as a local specialty of Mito City in Ibaraki Prefecture.

Natto, made by fermenting soybeans, is known for its distinctive aroma and its sticky, stringy texture.

In Mito, you may also find products inspired by traditional straw wrapping (warazuto), which are sometimes chosen as souvenirs.

In this guide, you’ll learn the background and features of Mito natto, easy ways to eat it, and sightseeing tips for the area.


Mito Natto Guide: History, Features, and How to Eat It

1. The background of Mito natto

Mito’s connection with natto is said to be long-standing, and it has become established as a local specialty.

There are multiple theories about natto’s origin and how it spread, and it has been passed down along with regional food culture.

2. What makes Mito natto different?

Mito natto varies by product and maker.

Differences in soybean size and sauce seasoning make it easy to choose according to your preferences.

① Small-bean natto is often chosen for ease of eating

  • Small beans mix easily with rice
  • Aroma and stickiness vary by product

② Some products are inspired by traditional straw wrapping (warazuto)

  • Some items use the traditional straw-wrapped style as a motif
  • Today, pack-style natto is the most common

③ An addictive aroma and taste

  • It can be easier to eat when combined with sauce, mustard, and condiments
  • Many people also enjoy it in creative dishes

Finding your preferred style can make it even more enjoyable.

3. Recommended ways to eat and enjoy Mito natto

Natto isn’t only eaten as-is—there are many easy variations.

Around Mito, you may also find menu items that use natto.

① Classic “natto over rice”

  • Combine natto with steamed rice and adjust the sauce and mustard to taste
  • Additions like egg yolk and green onion can change the flavor

② Natto toast

  • Some people bake natto with cheese for a different style

③ Natto pasta

  • It pairs well with Japanese-style seasonings

④ Natto tempura

  • Wrapping it in nori and frying changes the texture

It’s best to enjoy it in a way that suits your condition and preferences.

4. Combine it with sightseeing around Mito

Mito is an area where it’s easy to enjoy food and sightseeing together.

1. Kairakuen (Kairaku-en)

  • Kairakuen is known as one of Japan’s Three Great Gardens
  • During seasons when flowers are in bloom, visitor numbers can increase

Try combining local food and sightseeing to make your stay in Mito more fulfilling.


Practical Travel Info for Visitors

Access (How to get to Mito City)

By train

  • From Tokyo: Take a Limited Express on the JR Jōban Line to Mito Station
  • From Narita Airport: There are options such as highway buses toward the Mito area

By car

  • From Tokyo: Use the Jōban Expressway toward the Mito area

Wi-Fi

  • Wi-Fi may be available at Mito Station and tourist facilities
  • Some cafés and restaurants may also provide Wi-Fi

Language support

  • Tourist information centers may provide multilingual materials
  • Some restaurants may offer English menus


Summary

Mito natto is a natto specialty loved in Mito.

With many product styles and eating variations, it’s easy to choose what suits your tastes.

Try pairing it with sightseeing to enjoy Mito’s local food culture.

When you visit Mito in Ibaraki, add natto dishes to your travel list.


Frequently Asked Questions

A. Mito natto is a general term for natto made around Mito in Ibaraki, rooted as a long-standing local food culture. Around Mito Station you’ll find many related products, and adding it to your travel breakfast instantly boosts the “local feel.” If the smell worries you, use your hotel ventilation, and after eating, coffee or green tea can help freshen your palate.
A. For ease of eating, small beans are popular; for a sweeter soybean taste, large beans; and for mixing with condiments, hikiwari works well. Beginners often find small beans + egg yolk easier because the aroma softens and the stickiness feels milder. Hikiwari holds sauce well, so starting with less mustard can keep the flavor from becoming too sharp.
A. You’ll find standard brands at Mito Station souvenir shops and supermarkets. Refrigerated types should be bought last, and if you have a long transfer, choosing dried natto or natto snacks keeps your bag light and the smell less noticeable. If you’re flying, handling ice packs can be tricky, so mixing in room-temperature items is reassuring.
A. The more you mix natto, the more it foams and the more the umami tends to stand out. If the smell worries you, adding green onion, ginger, or sesame oil can help “overwrite” the aroma, and letting it sit briefly after mixing helps the sauce settle in. Snipping the strings once before eating can keep your mouth area cleaner and even looks better in photos.
A. Some set-meal shops and izakaya serve natto dishes, and items like natto omelets or natto soup can be easier for beginners. Starting with cooked dishes often makes the aroma gentler, making it easier to share with someone who isn’t sure about natto. Natto soup can feel especially comforting for a chilled body, so it fits well into dinner on colder days.
A. A cooler bag with an ice pack helps for refrigerated natto, and in summer, temperature rises quickly even over short periods. Natto can also be frozen, and thawing it slowly in the fridge while still frozen helps preserve flavor. After thawing, the strings may be weaker, so using more condiments and mixing well can bring back a satisfying taste.
A. For beginners, a “hand-roll style” with natto + nori + a little soy sauce is often easier. Adding cheese or kimchi changes the aroma, and baking it on bread can calm the stickiness. For overseas visitors, explaining it as “fermented soybeans” and starting with a small amount can reduce hesitation.
A. Around Mito, there are natto-related facilities with exhibits or tours. Spots are often limited, so reserving early once your travel date is set is safest. On the day, wearing an outer layer that won’t hold smell easily helps, and after the visit, heading to the station for souvenirs creates an efficient route.

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