It's the texture called 'Neba-neba.' It's hard to describe—somewhere between sticky and slippery, more like that 'slime' texture. In Japan, they consider this 'toro-toro' texture to be gourmet. If you don't appreciate it, they sometimes treat you like you have a 'kid's palate' and don't understand true flavor. Foreigners often describe this neba-neba texture as being like eating snot. Let's look at some representative neba-neba ingredients~

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First, the most famous: raw eggs. Japan's love for eggs is legendary. Unlike in Korea, it's common to mix raw eggs into rice without cooking them. They say they eat it specifically because they enjoy that neba-neba texture.

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Next is Tororo. This is grated mountain yam. Because of the yam's unique mucilage, it boasts an incredibly slimy texture. It's often added to soba or udon.

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A version familiar to Koreans is the Yamakage Udon eaten by Tanjiro, the protagonist of Demon Slayer.

Natto, one of Japan's representative fermented foods, is also a neba-neba food. People either love it or hate it, but like most fermented foods, once you get used to it, it's tasty. It's actually quite popular in Korea these days too.

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Okra. It looks similar to a chili pepper on the outside, but unlike peppers, okra has a unique slime inside. This is another staple vegetable for Japanese people who love that slimy texture.

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Warabi-mochi, often eaten as dessert. This is the 'weakest' of the neba-neba textures, but Koreans who go in expecting something like Injeolmi are often shocked by the texture and many can't even finish it.

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Yakitori. Most Koreans love yakitori, but there's one item in a platter or ordered by a Japanese friend that makes people freak out: chicken liver. If you taste that unique crumbly yet slimy texture and strong smell, it can totally ruin the mood of a good night out.

Monjayaki. A representative food of the Kanto region (text says Kansai, but it's Kanto). People order this when they want a more 'local' vibe than Okonomiyaki. Looking at the visuals, you might think someone threw up on the grill, but the ingredients in the batter are actually good. If you can get past the texture, it's delicious.

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However, these days among the Japanese MZ generation, they consider neba-neba textures to be something only 'boomers' (teulttak) like, so they don't really eat it that much.

Source: Shinggeul Bbeungleu Earth Gallery [View Original]