anyone here ever eat it? i've never tried it before, and just made a batch, and am not sure if i did it right or not. it is slimy and stringy, but kind of thick. most natto pictures/videos i've seen, the natto is stringy but not thick. it may be due to the fact that a lot of the beans separated during the pressure cooker part. also, it doesn't smell really pungent like a lot of people say it does. it's kind of a quiet, cheesy smell... like those cheese popcorn tins. and the taste is like cheesy stale plastic. so... did i do it right, or what?