In Japan you’ll encounter slippery foods or even slimy foods that most westerners would consider inedible. In fact there are many variations on sticky, from sticky to very sticky, and including slimy foods compared to sticky chewing gum stuck on the bottom of your shoe on a hot day.
Some are yamaimo, nameko, okra and or fermented natto and are referred to as neba neba, an adjective used to describe slimy textured foods in Japan. Japanese language uses words to describe texture of food such as the grating of yam called yamaimo and known as tororo. It was mixed with dashi and served with rice and miso can be used and other ingredients combined for flavour.