The first time I laid my eyes on natto was while studying abroad in Japan. To me it was nothing short of disgusting. Fermented soybeans? A raw egg? A simple stir with the chopsticks that made strands that looked like spiderwebs? For breakfast? It was not a pleasant experience, but it was certainly an experience to be remembered.

And despite the sordid memories, I was reunited with natto at a sushi restaurant and decided that after 9 years it deserved another try. Now, to be sure I must make it clear that natto is usually served in a bowl and not wrapped in seaweed. Nonetheless, I didn’t know the next time I would have the opportunity to eat it in bowl form.

The result? Still just as bad as I remember. I like to think that my tastes have evolved, but when it comes to natto I’m not sure they ever will. There is a distinctly sour taste to go along with the beans and the gelatinous texture is difficult to get over. I’d like to say there is something redeeming about natto, but I just can’t find it. Perhaps the most redeeming thing is that I’ve now tried it so you don’t have to.