4 ms·
In Japan, I learned what a truly healthy breakfast is. Most days I eat a bowl of brown rice with a raw egg stirred in and a dash of high-quality soy sauce and
by nihonde 10y ago
In Japan, I learned what a truly healthy breakfast is.
Most days I eat a bowl of brown rice with a raw egg stirred in and a dash of high-quality soy sauce and topped with natto. Some days I'll also grill salmon or smelt. On the side, I usually have tsukemono (pickled vegetables) and miso soup.
Protein, probiotics, pickles...once you get used to it, the idea of eating sweet desserts for breakfast (which is what most people eat) seems counterproductive.
(By the way, it's probably true that many people in Japan eat the same crap as Americans do for breakfast——there's no shortage of bread, donuts, etc.)
- soared 10y agoI was curious if raw eggs were actually healthy after reading your comment. I was never allowed to eat raw eggs growing up. A little google-fu says he risk of salmonella is overstated and extremely rare, but the USDA and others still suggest avoiding raw eggs. Not much definitive on cooking vs. raw though.
- zhemao 10y agoEggs won't get salmonella if they are refrigerated promptly after they are laid. Japan has higher food safety standards, so eggs produced in Japan are less likely to have salmonella than those produced in the US.
- pilsetnieks 10y agoEggs will also not get salmonella if their natural protective coating is not washed away as per regulations in the US (vs Europe.) In fact, American eggs would be illegal in most European countries and vice versa - American eggs must be washed and refrigerated, whereas washing European eggs is prohibited. http://www.npr.org/sections/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt http://www.npr.org/sections/thesalt/2014/09/11/336330502/why...
- abyssin 10y agoThe rationale behind it being that European egg producers will put more care into making sure the raising site is actually clean.
- pilsetnieks 10y agoI'm not so sure about that, we hear the same horror stories about factory farms as well. However, the chickens are vaccinated against salmonella, and that might have something to do with it.
- nihonde 10y agoIt's pretty common to eat raw eggs here. I would hesitate to do it with the wan-looking eggs in American grocery stores, though. Japanese people eat a lot of eggs in general: http://www.japantimes.co.jp/life/2014/09/16/food/raw-appeal-eggs/#.VzFx7ld7HdQ http://www.japantimes.co.jp/life/2014/09/16/food/raw-appeal-...
- a_imho 10y agoI can't find the source, but egg protein digestibility is increased by heat treatment, boiling being the most effective preparation method afair.
- ulrikrasmussen 10y agoThe Danish Food Administration has per 2013 officially declared raw eggs safe to eat for consumers. The food industry still has to use pasteurized eggs though. Even though I knew the risk of Salmonella was already minuscule, I use raw eggs in my cooking a lot more now (e.g. dressings, mayo, etc.). It is just a lot more convenient than having to buy pasteurized yolks and egg whites. I don't know if raw eggs are truly safer to eat here in Denmark, or if the food administrations from other countries are just being overly conservative.
- zhemao 10y agoI think the issue is that most people don't have time in the mornings to cook and eat a full meal. I think in Japan, the regular workday and school day start later to accomodate a longer breakfast. I personally hate western "breakfast foods". For breakfast I usually make noodles (not the instant kind) and eat it alongside a fried egg and maybe some leftover veggies. Or I'll just microwave some leftovers (including rice) from the day before.
- nihonde 10y agoYou might be right. I set the rice cooker on a timer the night before so that it's finished before I get up. Miso soup takes not much longer than the time to boil water, and I often leave it overnight and just re-heat it. Almost every kitchen in Japan has a fish grill/oven, so that only takes a few minutes to wrap the fish in foil and turn it on...ready in about 5-10 mins. Back in the USA, I used to eat oatmeal with fresh fruit and honey every morning, and it took longer to prepare.