Mito Natto

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.

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.

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.

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.