I would have agreed with you maybe about a year ago.
But now that boba drinks have essentially made their way into the hoi polloi culinary stream of consciouness as evidenced by Jack in the Box and Baskin Robbins introducing Boba Drinks on their menu in the past 3 months, I don’t natto is too far behind.
All my favorites, black licorice, I can’t remember the last time I had any, but I know I liked when I was child. I like fennel and all kinds of licorice liqueurs.
I like fennel seed but I don’t love the vegetable fennel.
I like dill, ouzo, anise and Pastis. I dislike liquorice and Black Sambuca. I don’t mind black jellybeans.
Star anise. Aaaaaaarrrrrghhh! So, also 5 spice.
Like you, it’s just licorice for me. Anise things are otherwise right up my alley. Love using start anise, fennel seeds and the like. Don’t know why I love fennel seeds but can’t get one caraway out of the gate.
Quinoa and barley.
Salt licorice is really common in Sweden. I hated it the first time I tried it (medicinal tasting), but it can be strangely addictive and now I don’t mind it.
One of my work colleagues brought some vodka in which she had stuck salt licorice in the bottle. The licorice had basically dissolved and the vodka was black. It wasn’t too my taste.
They missed one. Raw onion.
Do you think that’s (more or less) universally hated? I know a couple of people who despise raw onion, but I think it works really well for some things - bagel and lox for instance.
Less. I know I’m in the minority.
I detest it too. I will deconstruct anything to get rid of the vile stuff. I’m okay with it cooked.
Some raw onions are also nicer than others. I like raw red onion or green onion.
Not a fan of raw yellow cooking onions.
Raw yellow IMHO are for cooking only. They are strong. Which can be important for cooking but challenging for eating. Vidalias OTOH 
. Vidalia sammiches are something I look forward to every spring. I am a firm raw onion lover:joy:
Not just Sodium Chloride but Ammonium chloride. I love the Stuff but many Folks REALLY don’t.
It reminds me of the flavor of Black Salt used in Chaat Masala
The flavor and texture are lovely. That smell must first be overcome. I bet, once you acclimate to the stink, it’s good food. A lot of it from one fruit, too. Got nothing on guanabana, though. Durian has a nice custardy texture, though. Perhaps that’s more addictive than the smell is off putting for many.
The original article makes an allusion to it, but I have to wonder how many people who cited anchovies don’t realize how many things they really enjoy (traditionally) have anchovies in them. I’m talking about caesar salad dressing, worcestershire sauce, puttanesca, tapenade, etc But whole, they produce an entirely different reaction… (too many, in my view, can overpower a dish)
I can understand people not liking cilantro if they taste it as being soapy. There are things on the list that I do not choose, but only certain bleu cheeses can make me gag (they overpower me) and cheap licorice candy I avoid. I think it comes down to the intensity and quantity of those flavors all at once – in balance with other things they are find, but a whole lot is overpowering.
I like all of them too. Although oysters taste better cooked, to me
The only thing on that list I cannot abide are dill pickles.
Though I’m not overly fond of licorice, I could not stop eating these.
Just the right level of salt, malt, chocolate and crunch. If I had a handful now, I’d be happy.
And in so many ways… and here is a delicious one I’ll bet you never had:
Nothing on that list i even mildly dislike, let alone “hate”.
OTOH, I guess there aren’t any foods i actually hate.
