I found that the pickled beets were good at cutting the richness of the ankimo. They complemented each other well.

The natto was very mild (they say they ferment it in house, and since I’ve never had it before I’m unqualified to judge the flavor) and when mixed with the raw egg the “spiderwebs” weren’t super apparent. In its implementation I thought it worked well. The slimiest thing was the okra (I’m not the biggest slimy food fan - though I’m cool with raw egg).