Could this be the secret to get Americans to actually like natto (Japanese fermented soy beans)?

Natto (pictured above) is easily one of the most difficult Japanese foods for foreigners to develop a liking of…or even an able-to-stand-in-close-proximity-to-ing of.
Mixing it into a cold beverage, though, and a citrusy one at that, is something no Japanese person would ever do.
“No way I could ever do that,” he tweeted, and many Japanese Twitter reactions shared the sentiment:“That’s a culinary crime right there.”“Nasty!
I hope this doesn’t become a thing overseas.”“As soon as I imagine putting natto into orange juice, my brain goes ‘BLEGH.’”“BLEGH” (extremely abbreviated version-full version has a lot more Es).
It’s possible that in going from plain natto to a natto OJ smoothie the beans’ texture would transition from sticky to liquidy, and the citrus element would mask, or at least lessen, the natto smell.