Mito Natto Ibaraki: Famous Fermented Soybeans & How to Enjoy

Ibaraki Tochigi Gunma Saitama Chiba Tokyo Kanagawa

Mito natto from Ibaraki is one of Japan's most famous natto, with small-grain soybeans and a deep umami. Eat over rice with mustard, soy, and chopped scallions.

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.

Kairakuen Mito Ibaraki: One of Japan's Top 3 Gardens & Plums

Kairakuen in Mito, Ibaraki is one of Japan's three great gardens, with 3,000 plum trees that bloom Feb–Mar in Japan's largest plum festival. 6:00–19:00.

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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.

Mount Tsukuba Ibaraki: 877 m 100-Famous-Mountain & Ropeway

Mt Tsukuba (877 m) in Ibaraki is one of Japan's 100 Famous Mountains—the lowest. Two peaks (Nantai/Nyotai), cable car and ropeway up; round-trip ¥1,300.

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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

Oarai Ibaraki: Pacific Sunrises, Torii in the Sea

Oarai Coast in Ibaraki faces the Pacific, famed for the Kamiiso no Torii rock-island gate at sunrise. Free; pairs with Oarai Aquarium and ferry to Hokkaido.

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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

Q. What is Mito natto? How is it different from regular natto? keyboard_arrow_down

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.

Q. Which natto type is best (small beans, large beans, hikiwari)? What’s best for beginners? keyboard_arrow_down

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.

Q. Where should you buy natto in Mito? Any station souvenir tips? keyboard_arrow_down

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.

Q. Any tips for eating natto? What changes when you mix it well? keyboard_arrow_down

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.

Q. Where can you eat natto dishes in Mito? Any recommended menu items? keyboard_arrow_down

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.

Q. Can you take natto home? Any tips for cooling and storage? keyboard_arrow_down

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.

Q. I don’t like natto much—any easier ways to eat it? Recommended combinations? keyboard_arrow_down

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.

Q. Can you do a natto factory tour? Do you need a reservation? keyboard_arrow_down

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.

Useful Japanese Phrases

Meaning

I've arrived in Mito. — A simple phrase to tell a host, driver, or guide that you have reached Mito. Using tsukimashita sounds more polite and practical for travelers than a casual exclamation.

Meaning

Where can I buy natto? — Useful at Mito Station's Excel Minami souvenir area or near Kairakuen when looking for authentic local natto. Staff will gladly point you to specialty shops.

Meaning

Small-bean natto, please. — Small beans (kotsubu) are the classic Mito style, known for strong stickiness and rich flavor. They mix easily with rice and are recommended for first-time natto eaters.

Meaning

Do you have hikiwari (split-bean natto) too? — Hikiwari is a variety where beans are split before fermentation, making them hold sauce well. This phrase shows familiarity with natto culture and impresses shop staff.

Meaning

Do you have a cooler bag? — Essential when buying natto as souvenirs, since natto needs to stay cold during transport. The article recommends using ice packs to keep it fresh until you reach your hotel.

Meaning

Please show me how to mix natto. — Stirring technique matters because more mixing increases foam and umami. Ask this at a restaurant and staff will happily demonstrate the proper method.

Meaning

Please add green onion and egg yolk. — A classic Mito-style combination recommended for beginners. The egg yolk mellows the flavor while green onion helps soften the distinctive natto aroma.

Meaning

This is very delicious! — A must-know compliment to use while eating. In Japan, tipping is not customary and can even cause confusion, so expressing thanks verbally is the best way to show appreciation.

Meaning

Can you tell me how to get to Kairakuen? — Kairakuen is one of Japan's Three Great Gardens, located in Mito. Combining your natto experience with a garden visit is the ideal Mito sightseeing plan.

Meaning

Check, please. — The standard phrase to ask for the bill at any restaurant. In Japan there is no tipping — the listed price is final. Simply pay at the register near the exit rather than leaving money on the table.

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