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Mito Natto

Little knownBarely documented in English. This is the kind of place the site exists for.

調查與撰寫 Hinato

nattofermented foodtraditionallocal specialtybreakfast

Photo: Asturio Cantabrio / Wikimedia Commons (CC BY-SA 4.0) · original

Natto — fermented soybeans bound by sticky, stringy threads — is Japan's most divisive food, beloved by locals and bewildering to most foreigners. Mito is natto's spiritual capital. The city has been producing natto since the Edo period, and today over 30 natto manufacturers operate within city limits, from tiny family operations to industrial producers shipping nationwide.

The fermentation process involves inoculating steamed soybeans with Bacillus subtilis bacteria (natto-kin) and incubating them at 40°C for 20 hours. The bacteria produce enzymes that break down soy proteins into amino acids, creating intense umami, and synthesize poly-glutamic acid, which forms the characteristic sticky threads. Traditional Mito natto is wrapped in rice straw packets (wara-zuto), which naturally harbor natto bacteria and add subtle woody flavor. The proper way to eat it: stir 50 times to develop sticky threads, add mustard and soy sauce, stir again, then place over hot rice. The texture is slippery, the smell pungent, the taste savory-sweet-funky. It is not subtle, but it is nutritious and deeply traditional.

基本資訊

營業時間

Tennoya Natto shop: approximately 9:00 AM – 5:00 PM | Hotel breakfast natto: 7:00 AM – 9:00 AM

公休: Varies by shop (factory tour requires reservation — Japanese only)

門票

Shop: free to browse | Natto packs: ¥300–800 | Factory tour: reservations required

最佳季節

Year-round (fermented food staple; natto is served as a daily breakfast across Ibaraki)

建議停留

30–45 minutes (shop visit and tasting)

如何前往

交通資訊

Most hotels in Mito serve natto at breakfast. Try it first in a controlled setting before committing to a full packet.

在地私房情報

**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.

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