The reason why foreigners (and some Japanese) don’t like natto is probably because they don’t stir it well. 30 to 50 times is the optimal range to get a nice and even gooey blob.
Taking that idea further, a Japanese asked herself, “What will I get if I stir a bowl of natto 10,000 times?” Interesting question and one that can only be answered by actually stirring a bowl of natto 10,000 times. The result is an even more evil-looking brown paste.
And the taste? We won’t know for sure; speculations range from tasting like liver spread to peanut butter to unwashed feet.
Surely something to add to my list of things to do before I die. Not.
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