1.0Fukuoka Nowhttps://www.fukuoka-now.comfukuoka nowhttps://www.fukuoka-now.com/author/fukuoka-now-editor/Natto-ya | Fukuoka Nowrich600338<blockquote class="wp-embedded-content" data-secret="g4OuzgjoFC"><a href="https://www.fukuoka-now.com/en/natto-ya/">Natto-ya</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fukuoka-now.com/en/natto-ya/embed/#?secret=g4OuzgjoFC" width="600" height="338" title="“Natto-ya” — Fukuoka Now" data-secret="g4OuzgjoFC" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://i0.wp.com/www.fukuoka-now.com/wp-content/uploads/2012/05/nattou09.jpg?fit=1400%2C931&ssl=11400931Right up there with classics such as "can you use chopsticks?" every foreigner in Japan is repeatedly asked if they like natto —the sticky, fermented soy bean with an aroma comparable in strength to strong, European cheeses. Some Japanese seem to think that only they can eat (enjoy) natto, and that foreigners cannot. Unfortunately, by the time foreigners have a chance to taste it, they've been brainwashed into avoiding it at all costs. What a shame.