"Natto," a traditional Japanese staple made from fermented soy beans, has rarely graced dining tables in Taiwan because of its pungent aroma.
But the sticky dish's fortunes may be changing, especially since Li Fu-yuan, a 76-year-old food maker, has created an "improved" variety.
"My product is tasty and has been widely recognized by academia," Li said. "I hope to let the people that need healthy food know about natto. I have confidence that those who have been interested in natto but always hesitated to give it a try will be satisfied with my efforts."
According to Lee, natto was never formally brought to Taiwan when it was under Japanese colonial rule before the World War II. But in recent years, big supermarkets have tried to introduce the dish to the Taiwanese and develop some byproducts. Only a few people, however, appear to enjoy its stickiness and cheesy "old-socks" aroma.