Mito Natto: Where to Eat, Prices & Hours (Ibaraki)

No visit to Mito is complete without its traditional small bean natto. Careful fermentation of tiny soybeans creates a soft texture that melts in the mouth, paired with powerful, stretchy strands. A bowl of rice topped with this dish captures the heart of everyday Ibaraki cooking.

Local farming lies behind why small bean natto became the mainstay in Mito. Early ripening soybeans that could be harvested before typhoons were small in size and hard to use for tofu or miso, yet were considered well suited to making natto. When the railway opened in the Meiji era, natto was sold as a long keeping souvenir and came to be known across the country under names such as Tengu natto.

Highlights

You can enjoy straw wrapped packaging and tasting comparisons at specialty shops. Flavor shifts remarkably with bean size and the degree of fermentation, and adding mustard or garnishes changes the impression entirely. Walking through streets lined with long standing makers, you catch the toasty aroma of fermentation. Natto aged wrapped in straw is an item that carries the traditional method to the present day.

Enjoying the Seasons

Natto is available all year, but in cold months it pairs beautifully with warm rice. In summer, people place it over chilled noodles or add sharp garnishes, finding new ways to enjoy it with each season.

Access and Basic Information

You can buy or sample it easily at souvenir shops and eateries around central Mito. Specialty stores cluster near the station, and many travelers pick some up at the end of a trip. Forms vary, from straw wrapped natto to cup packs, so there is fun in choosing it as a souvenir.

Practical Travel Notes

• Origin: Small, early ripening soybeans harvested before typhoons suited natto making, and it spread as a souvenir after the railway opened. It is known under names such as Tengu natto.
• Types: Forms vary, from straw wrapped natto to cup packs. Flavor changes with bean size and the degree of fermentation.
• Takeaway: Popular as a souvenir, but many products need refrigeration, so check how to store it and its shelf life.
• How to enjoy: Stir it well and let it rest for a few minutes to bring out the stickiness and savory depth. Adding mustard or garnishes also changes the impression.

A Quick Tip

Stir it well and let it rest for a few minutes to bring out the stickiness and savory depth. Be sure to try several kinds side by side.

Practical Information for Your Visit

• Why the beans are small: According to Mito City, the Naka River basin suffered frequent flooding, and the small soybeans that withstood floods were widely cultivated there, which lies behind the small-bean natto.
• How it became a souvenir: It began when natto was sold in the plaza in front of the station to coincide with the opening of the railway between Oyama and Mito in 1889 (Meiji 22), and full-scale sales started on the Joban Line platform at Mito Station in 1936 (Showa 11).
• Also worth trying: "Soboro natto," made by pickling natto together with dried strips of daikon radish, is a preserved food handed down in the central area of the prefecture and is also sold as a souvenir at natto shops in Mito.
• Official information desk: Mito Tourist Information Center (1-1-1 Miya-machi, Mito City, beside the ticket gates of JR Mito Station / tel. 029-221-6456). Open 9:00-18:00, closed from December 29 to January 3. You can get advice on souvenirs and local specialties there.

Note: Opening hours and prices at individual shops vary from shop to shop.

(Sources: Mito City official website, "What is Mito Natto?"; Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine: Soboro Natto / Shoboro Natto (Ibaraki Prefecture)"; Mito Tourism and Convention Association official website)

Information Sources

This article is compiled from Mito City and Ibaraki Prefecture tourism guidance and information published by each shop. Prices and product details are subject to change, so please check the official information of each shop for details.

Sightseeing Checklist

• Budget guide: Packs and dried natto are affordable, starting from a few hundred yen
• Where to buy it: Souvenir shops and supermarkets in Mito City, and station kiosks
• Recommended time of day: Available all year round; also good as a dish at breakfast
• Avoiding the crowds: Souvenirs are well stocked and easy to buy
• Enjoy it together with: Dried natto, Kairakuen, and a tour of sites associated with Mito Komon