It was hands down the worst thing I ate in my entire life, and I’m not even joking.
First of all, the appearance isn’t appealing; it’s brown and also sticky when you stir it because of the fermentation process. Moreover, it smells like Hell has arrived on earth, aka something totally unholy.
Most of the foreigners in Japan don’t like nattô, because they are not used to the strong smell and flavor of that traditional dish. But since the sense of taste can be developped, it seems like you can get used to it after a couple of times eating nattô. I even met a cute 4 year old Japanese boy for whom nattô is his favorite meal of all times.
The world is full of things I don’t, and will never, understand.
I eat cheese; I love cheese, even the blue one. Fermentation is usually not a problem to me — but nattô is a completely different game. Hitomi, being the weird (and lovely) guy that he is, loves nattô, but doesn’t like cheese, because “Cheese smells bad and the taste is too strong”. I told him something is wrong with his brain, his senses are obviously upside-down. He just laughed and said “I’m going to eat nattô everyday and kiss you after”.
This is what love is, or so it seems.
I should try eating nattô a second time, so that I can get used to it before Hitomi tries to give me the Kiss Of Death.
I keep thinking that eating nattô in a sushi was probably not the best idea; there are actually other ways to eat it, which some of them involve mustard, soy sauce and/or rice. If I could just engulf the fermented soybeans with mustard… that might help.
Jokes apart, nattô is actually a very healthy dish; it has vitamin K in it, which helps regulating blood clotting and preventing bone loss. It’s also high in vitamin C and in nutrients similar to meat products, such as protein and iron.
All in all, if you like nattô, you are lucky.
My questions for you: have you ever tried eating nattô? Did you like it and in what ways did you eat it?