Natto makes an entrance. The aroma gets your attention; the threads keep the conversation going. You are allowed to be interested and a little unsure at the same time.
The plain-language version
Natto is soybeans transformed by a bacterial fermentation. Japan’s agriculture ministry describes production using a natto culture, controlled conditions and a cooling stage. The resulting sticky coating belongs to this style of food. That description is not a home-fermentation recipe.
Try texture on your own terms
A small spoonful on rice gives you an easy comparison: taste the rice first, then the beans. Or try a little natto with something crisp. You do not need to stir for a prescribed number of turns to earn membership in this club.
Curious is enough
Your first impression can be “interesting,” “not today,” or “where has this been?” Food preferences are not a moral test. Follow the preparation instructions on the ready-to-eat pack, check the seasoning ingredients and stop whenever you have had enough.