Oh, and.... I wanted to correct something I said in my last post.
I said the Japanese eat “lots” of fermented soy, but actually they don’t eat it in large quantities. They eat it as more of a condiment, or a (minor) ingredient in a bigger recipe.
I read somewhere that Japanese average only one ounce of fermented soy per day. And almost -zero- unfermented.
Less than that. My wife and kids like natto, but only eat it occasionally, usually with a raw egg mixed in. It’s not all a daily food. I can’t stand it though, unless it’s as a dried rice topping mixed with other spices.