おいしですよ! ほんとです

I do not know if i could find those beans in my town but I will look.

http://www.meguminatto.com/storelocator.html

http://www.meguminatto.com/order.html

I will have to wait until I get up to Olympia again. I can't afford the big packages either and saying I have never had those before I would like to try them before I buy a lot. I love soy beans though so I have a feeling I will like them.

Japanese don't eat large portions of anything. The packages come in sets of threes, and you can use them once and toss it away. Is in a little Styrofoam container.

We might actually have those in Safeway.....maybe.

instead of natto, which triggers automatic revulsion in a lot of us because of the slime the fermentation process produces. It's one of those things I've learned to use in other things but only when I don't look at it, like cuitlacoche in Mexican cooking.

Tl:dr: Warn people about the slime.

I am lucky because I am not texture sensitive but there are others who are.

And Natto tends to smell like old Used Gym Socks, but the FLAVOR is just wonderful. Especially with a runny egg over rice.

Here is the trick regarding the smell. Natto comes frozen. If you let it thaw out in the fridge you will avoid that smell. Never put it in the microwave , unless you want it to stink up your house. But if you let it thaw naturally and place it over the hot rice and egg, it will be fine. You will never smell it, once its soaked in egg and rice.

and by the way, its ASIANS...not Usians. Thank you.

A lot of flavored corn chips and aged cheeses have that distinct spoiled flop-sweat odor and are delicious. A lot of the best foods out there require fermentation.

This is purely a texture thing and mostly among Europeans. I've been able to eat natto completely mixed into rice and I've enjoyed it. There is no way I could get it down plain.

Normally it always comes with a little packet of Mustard and a packet of soy sauce that's mixed with an oil. Its very tasty that way. I have even added Wasabi on the natto, rice and eggs. It will give it a boost in flavor!

and the appearance (looks like something the cat barfed up) and the texture (kinda chunky/slimy) it doesn't have all that much taste.

A local Japanese restaurant serves a dish that contains natto, raw salmon, raw egg, mountain yam and cold okra: the natto wasn't the worst part of it. I just don't like slimy textures.

I guess what you mean is that it's frozen when exported.

Perhaps it keeps it fresh, but Yeah I love the taste.

another bang up article: https://asahiimports.com/2015/05/23/unique-eats-natto-japanese-fermented-soybeans/