Natto

Natto is a Japanese dish of fermented soybeans, prized for its powerful savory flavor and known -- even among many Japanese people -- for its uniquely sticky, stringy texture, which stretches into thin strands when stirred. It's also one of the richest dietary sources of vitamin K2, and its consumption in Japan has been linked in health research to lower rates of cardiovascular disease, though it remains a food most non-Japanese eaters need time to acquire a taste for. The smell, often described as similar to strong cheese or fermented beans, is usually the first hurdle; the texture is the second.