OK, I will give you that, but Shizuoka has some very good natto, tea and mikan. I can fondly remember my first taste of natto. I was sitting at a long bench style table with the high school judobu, when one of the guys served me rice with natto on it and showed me how to stir in the shoyu and raw egg. After mixing everything together, I got ready to take in a mouthful. All up and down the bench, every kid there moved into a position to see the gaijin’s reaction to his first taste of natto. I hugely surprised them by loving it. Now, far from Shizuoka, I ferment my own natto, when I want it.