Mito Natto

**The initiation:** If you've never eaten natto, start with 'hikiwari' (crushed soybean) natto rather than whole-bean — smaller particles mean less slime and milder flavor. Mix it thoroughly with rice so each grain is coated; the rice's starch dilutes the intensity. Add a raw egg yolk if available — this is a classic Mito breakfast combination that smooths the texture. **Varieties to explore:** After hikiwari, try 'kuro-mame' (black soybean) natto for sweeter, less pungent flavor. Then graduate to 'dai-tsubu' (large bean) for the full Mito experience — big beans, maximum slime, uncompromising funk. The wara-zuto (straw-wrapped) versions from Tennoya or Daruma Natto are the most traditional. **Toppings beyond basics:** Locals add chopped green onion, shredded nori seaweed, and a small amount of soy sauce. Mustard is optional — purists skip it. Some add kimchi for extra fermentation complexity, or shirasu (baby sardines) for calcium and salt. **Why Mito?:** Tokugawa Mitsukuni (1628–1701), the second lord of Mito Domain, popularized natto by mandating its production for its health benefits — high in protein, vitamin K2, and probiotics. Mito's clean water and ideal humidity created perfect fermentation conditions. **Take-home option:** Vacuum-sealed natto from Mito manufacturers keeps refrigerated for 2 weeks. Daruma Natto's 'Okame' brand (¥500 at station shops) is the gold standard for travel.