Exploring the Preferences and Dislikes of Natto Among Japanese

One question that has intrigued food enthusiasts for decades is: What is the preferred texture of natto among Japanese people and why? For those who do not like it, what are the reasons for their dislike? While there isn't a single, adequate answer, I, with my German, Korean, and American background, have a unique perspective on this fermented delicacy. In this article, I'll discuss the texture preferences of natto in Japan, explore common reasons for dislike, and share insights from my personal experiences.

Preferences for Texture of Natto

According to my observations, the preferred texture of natto among the Japanese people can vary widely. Many enjoy the characteristic "gooey" texture, often described as a sliminess. This texture is due to the sticky, viscous substance known as amylopectin, which is a carbohydrate found in the beans. However, due to its unappealing appearance, some may find it difficult to appreciate the texture.

Common Reasons for Disliking Natto

While I can appreciate the taste of natto, many visitors and tourists are turned off by its fermented aroma. The strong smell can be quite off-putting to those who are not accustomed to it. Furthermore, the "gooey" texture is often the primary reason why people dislike natto. For those who are not familiar with this texture, it can seem unappetizing and even disgusting.

Personal Experiences and Cultural Influences

My Background: As someone who has lived in many countries, including those where fermented foods are common like Germany (where I was raised) and South Korea (where my wife is from), I am well-versed in various traditional cuisines. My preference for Korean kimchi, specifically cucumber kimchi, over cabbage kimchi speaks to the nuances of texture and flavor that are appreciated in these fermented foods.

Languages and Cultures: Being fluent in both Korean and Japanese, and with a proficiency in German and living in the USAF for over 26 years, has exposed me to a variety of culinary traditions and food preferences. This has given me a broader understanding of what is considered a delicacy in the eyes of different cultures.

Survey and Individual Preferences

It is important to note that the preferences for natto can vary greatly. As a German, I have eaten sauerkraut since I was a child, yet natto still holds a unique place in my personal culinary preferences. You may have to conduct a survey to get a more comprehensive understanding of individual tastes across the 130 million people in Japan. Even within Japan, personal attitudes and preferences can differ widely, influenced by regional culinary traditions and life experiences.

Conclusion

In conclusion, the texture of natto and its acceptance by the Japanese population can be a blend of personal preference and cultural exposure. While some enjoy the characteristic sliminess and strong aroma, others find it hard to appreciate. By conducting surveys and continuing to explore individual tastes and preferences, we can better understand why certain textures and aromas are loved or loathed.

Keywords

natto, Japanese preferences, fermented foods