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My Dad is Japanese, and we had a tradition of nihon-shoku breakfasts on Saturday: miso-shiru (Mom would make fresh), rice with furi-kake or uni (yumm), and of course natto.
One of the ways I knew my German-Egyptian wife was “the one” was that she loved natto from the first bite — extremely rare even to get a gaijin to taste it! Sharing a bowl of maguro-natto is one of our occasional treats.
While my older daughter doesn’t really like it, I’m pleased to say that my younger one loves it! And the both adore miso-shiru for breakfast (I don’t make mine from scratch, but I do add small cubes of omochi and slices of kamaboko).
Taste Test: natto, gooey fermented soy beans - Boing Boing