Rachel Herz discusses the merits of eating the rotted bodily fluid of an ungulate as part of an excerpt from her new book, That’s Disgusting: Unraveling the Mysteries of Repulsion in the Wall Street Journal:
Nattō is a stringy, sticky, slimy, chunky fermented soybean dish that Japanese regularly eat for breakfast. It can be eaten straight up, but it is usually served cold over rice and seasoned with soy sauce, mustard or wasabi.
Aside from its alien texture, nattō suffers from another problem, at least for Westerners—odor. Nattō smells like the marriage of ammonia and a tire fire. Though this might not be the worst smell combination ever, it has zero food connotation for me, and I’ve never met a Westerner who can take a bite of nattō on the first attempt. What Japanese love, we find disgusting.
In the last several years there has been an explosion of research on disgust.