Mito is Japan’s most famous natto-producing region, so closely associated with the sticky, pungent fermented soybean dish that the city’s name has become a byword for it nationwide. The tradition is said to date back centuries, and today dozens of manufacturers across the city continue the craft, several offering factory tours that walk visitors through the fermentation process, from steaming soybeans to the addition of natto bacteria, followed by tastings of various grades and bean sizes.
🗓️ At a Glance
| Location | Mito, Ibaraki |
| Hours | Factory tours typically 10:00–15:00, reservation often required |
| Admission | Free–¥500 depending on facility; some tastings extra |
| Time needed | 1–1.5 hours |
| Best time | Year-round |
What to Try
- Factory tours explaining the natto fermentation process.
- Tastings of different grades and bean sizes.
- Natto served the traditional way over rice.
- Souvenir packs to take natto’s distinctive flavour home.
Combine Your Visit
- Combine with Kairakuen Garden sightseeing.
- Pair with Mito Castle Remains nearby.
- Read our Ibaraki overview .
Getting There
- By train: JR Mito Station, factories scattered around the city, some within walking distance.
- By car: roughly 1.5–2 hours from central Tokyo.
Tips
Natto’s strong smell and sticky texture divide opinion even among Japanese diners — approach with an open mind if it’s your first try. Book factory tours ahead where required, as walk-in availability is often limited.
