A raw egg

I thought that what non-Japanese people really hate to eat was Natto or fermented soy beans. However, I have recently recognized my misunderstanding. It is likely to be impossible for them to try a raw egg although we Japanese often enjoy having dishes with a raw egg, such as Sukiyaki, Beef bowl, and Udon noodle. Among them, Tamago Gake Gohan, as shown below, is my best because of the balance between the taste and simpleness.

I often eat Tamago Gake Gohan for breakfast and cannot get enough of it. Let me explain how to cook this wonderful dish. All you have to do is to put a raw egg and pour soy source over hot rice. That's it. Stirring them before eating would make the taste more yummy.

The other day, a famous American educator, who has live in Japan for more than 30 years, said on the radio that she really hated rice with a raw egg but not natto. That made me really disappointed.

Let me give you some tips if you give it a try. First, use a fresh egg, or you will suffer from abdominal pains, diarrhea, and vomiting. Micro organisms could grow, such as Salmonella, especially in summer or a rainy season. Second, do not take a while to cook, or the egg will go bad. You should know that micro organisms love room temperature.

Finally, more importnat, do not try to eat if you feel disgusting when you take a look at the picture above. It is quite rare to look unappetizing but taste good. People get more information from their eyes than from the taste buds while eating.

Maybe everything is under the control of the brain.