I started to eat natto, a kind of fermented soybean, after I became convinced that we need to eat plenty of fermented foods to be healthy. That was four or five years ago. Recently I learned it is a very good source of Vitamin K2, which is a co-factor of Vitamin D3.
This post about an infographic called World Stinky Foods (in Japanese) complains that the infographic doesn’t include natto. In my experience, however, natto has a moderately strong taste but does not stink. If anything it has too little smell, which is why it comes with packets of mustard and sauce. I think it is the texture that some people don’t like. Wikipedia refers to this difference of perception: “The flavor of natto can differ greatly between people; some find it tastes strong and cheesy and may use it in small amounts to flavor rice or noodles, while others find it tastes bland and unremarkable, requiring the addition of flavoring condiments.”
By ordering it in restaurants, I have finally figured out a good way to eat it: 1. Add both flavoring packets (mustard and sauce). 2. Add a raw egg. 3. Add chopped onion. 4. Mix. The egg adds protein and creaminess, the onion adds bite and crunch. I might try it with scrambled eggs. Ever since I learned that Mr. T (a rat) liked scrambled eggs, I have been eating about one egg per day.