It's an acquired taste - in other words, you acquire it by exposure. For me, seaweed was something I just accepted but didn't particularly care about when I was first exposed to Japanese food (I will eat everything edible served to me, out of principle), but after all this time I've come to love it and it's now delicious when we use various kinds of seaweed and kelp in soups and lots of other dishes.

There's a lot of unknown food which doesn't taste particularly good at first, or it even tastes bad - but people learn to like just about everything, just give it time. It's not a yes / no forever issue.