Ambrosia to others: natto, straight from Ibaraki, wrapped in native bundles of straw.
Although these days commercial natto producers usually start off the cultures by adding a small number of already fermented beans, originally the bacteria were supplied by the dried straw itself.
The beans liberated from the straw:
The natto, whisked up with some chopped spring onion, mustard and a raw egg, served with rice and ready for eating. You may keep your foie gras or calipash and calipee, it is hard to beat a good natto-raw egg breakfast.