Isekai Henkyo Meshi - Vol. 1 Ch. 5 - Angel Egg Rice

[3leaves2]

ah, this is such a good read.

thanks for the TL!

 

[Yuyu_yusha]

I would never ever understand Japanese and their obsession with mixing raw egg with hot rice. First, that just disgusting both appearance and smell. Second, SALMONELLA, DUDE!!!
"But, Japanese egg is safe to eat because the Japanese egg is bla bla bla."
That's also what they said with Korean enoki and yet people still get food poisoning even with proper cooking.

 

[EchoGirl]

I would never ever understand Japanese and their obsession with mixing raw egg with hot rice. First, that just disgusting both appearance and smell. Second, SALMONELLA, DUDE!!!
"But, Japanese egg is safe to eat because the Japanese egg is bla bla bla."
That's also what they said with Korean enoki and yet people still get food poisoning even with proper cooking.

I'd be more worried about puffer fish poison/wonder if most seafood restaurants have to have you sign a waiver

And sushi as well altho I'm not huge on seafood but I feel like germs aside it'd give me a stomachache easily so even tho it's "blasphemy" to some ppl for steak and those thick burger patty places have to have those well done

(altho at least in A fantasy world they prolly have potions/elixirs that'd instantly heal ailments)

 

[d_a_renoir]

I would never ever understand Japanese and their obsession with mixing raw egg with hot rice. First, that just disgusting both appearance and smell. Second, SALMONELLA, DUDE!!!
"But, Japanese egg is safe to eat because the Japanese egg is bla bla bla."
That's also what they said with Korean enoki and yet people still get food poisoning even with proper cooking.

Obviously because they think it tastes good? It's not an obsession, that's just a normal thing to eat in Japan. You don't have to agree or understand why they think so. Every culture has some kind of food that would seem gross to anyone who aren't used to it.
I could also say the exact same complaints about sashimi. I can say that raw fish looks and smell gross and I don't get why people like them, and there's all that about food poisoning and parasites too, but most people accept that sashimi is not a weird thing anymore.

 

[rphilly]

I'd be more worried about puffer fish poison/wonder if most seafood restaurants have to have you sign a waiver

In Japan you need to be licensed to prepare and sell puffer fish/fugu as food. The licensing is handled at the local level though so some areas may be more lax than others. There was supposed to be a unification of standards nationwide a few years back but as I don't live in Japan I can only see what have been published to western media so I don't know how successful it was. At least in Japan for the most part you will not have to sign a waiver, but some smaller restaurants may at least ask for verbal acknowledgement.

I've read that for one reason or another pufferfish has been migrating north resulting in more hybrids which changes the toxicity of the fish and may result in preparation changing over time.

 

[tsuylen]

Girl is going to get him accused of kidnapping

 

[Mah_Buddy_Keith]

I've tried that food and I would never recommend it. Raw egg yolk is fine, but the white parts are a big no. I used everything in me to be able to finish it just because it was expensive

I like it. If you’re squeamish about the texture, you could do onsentamago where the texture is more of a steamed custard than the sticky snot you’re dreading.

 

[kadzooks]

I would never ever understand Japanese and their obsession with mixing raw egg with hot rice. First, that just disgusting both appearance and smell. Second, SALMONELLA, DUDE!!!
"But, Japanese egg is safe to eat because the Japanese egg is bla bla bla."
That's also what they said with Korean enoki and yet people still get food poisoning even with proper cooking.

It's not safe, but it's delicious
Chances of actually getting salmonella is pretty low, and the most recent 'outbreak' is like only arond a hundred, with only half confirmed, and about only a dozen requiring hospitalization.

Is the risk worth it? Seeing how it's so low that it's practically a once in a lifetime chance it's basically nothing at all.
Keep your egg refrigerated, get it from ones that pasteurizes them, prepare it responsibly.
If you have digestion issues then probably think more, but for everyone else it's basically, if not perfectly, fine.