The way Japanese people eat rice, some of them seem very strange to Chinese people. Hot rice on a raw egg, and then a few drops of soy sauce mix, is the traditional Japanese breakfast such as hot rice on a raw egg, and then a few drops of soy sauce mix, is the traditional Japanese breakfast. Recently, there has been an improvement: the egg is frozen for a day, then thawed at room temperature for an hour and beaten over hot rice with green chili peppers and soy sauce. It is said to have the texture of pudding when the raw egg yolk is served whole in the mouth. There are also raw eggs with cheese or mayonnaise, and this "East-meets-West" style of eating is very popular with young Japanese people nowadays. Tea-drenched rice For dinner, or as a late-night snack, it is often "tea-drenched rice" - rice topped with hot tea. When a drunken husband returns home, his wife, who has been waiting for him for the night, will bring out a bowl of tea and rice to help him relieve his drunkenness. The simplest is to add a pickled plum or a bit of pickled fish roe, with a pinch of horseradish (often mistakenly referred to as "green wasabi" in China) and a dish of pickled vegetables, which is commonly used in eating sashimi. Chawanmushi is generally characterized by its innocence. It is said that Fujiwara Asanari, a high-ranking official in Japan during the Heian period (794-1185), was so overweight that his doctor advised him to eat a lot of chawanmushi in order to lose weight. However, it is believed that what he was actually told to eat was "water soaked rice" - hot water in the winter and cold water in the summer. When I make my own tea-soaked rice, I tend to skip everything - heat up the leftovers in the microwave, pour on the green tea I brought from China, find one or two leftovers in the fridge, and you're ready to eat. And the most enjoyable thing is not to chew that one grain of rice, but the hot tea poured on the rice in the blink of an eye, wafting out the fragrance - a wonderful mixture of rice and tea. In fact, there are many types of tea-brewed rice, and they are also very sophisticated. Homemade or shop-made premium chawanmushi can be served with a variety of condiments: nori, seaweed, natto, green onions, sesame seeds, sansho (wild marshmallow), and so on. If the main ingredient is sashimi, it's usually snapper (kajime) tossed in sesame sauce. Tuna is more advanced. One restaurant's "Jigami Tuna Chawanmushi" costs 8,000 yen per bowl. Nowadays, there is also fried pork cutlet on rice, but it's hard to imagine what it tastes like. When writer Mori Ogwai was studying in Germany, he saw bacteria through a microscope and became a germaphobe. When you eat Japanese sweets (steamed buns), you must break them into four pieces, put them on top of the rice, and eat them with hot tea. Therefore, it is called manju-soaked tea. Japan has a common mixture of seasonings "seven flavors". As the name implies, it is a combination of seven flavors. But in fact there are more than seven, commonly used: mustard seeds, tangerine peel, sesame seeds, pepper, hemp seeds, perilla, dried seaweed, fresh seaweed, ginger and rapeseed and so on. Ground into a powder, they can be sprinkled over rice and eaten with some boiled burdock or pickled seaweed. It is said that the flavor is even better when fried peanuts are added. Nowadays, the Japanese people are eating chili oil. Instead of dipping the oil in something, it is poured over rice and eaten, so it is called "spicy oil for eating". Probably inspired by the "seven flavors", this kind of spicy oil, not just fried with dried chili peppers, but added a lot of ingredients. Basically, there are dried shrimp, chili powder, white sesame seeds, bitter pepper sauce from the Korean Peninsula, soy sauce, sugar, fried garlic, fried onions, and so on. The rest is going to be a matter of opinion. Seasoning manufacturers have already broken their heads over the introduction of their own distinctive spicy oils to compete for the market. And the mortal has its own high tactics, specializing in finding some rare ingredients to add to the spicy oil. For example, in Niigata, Japan, there is a vegetable similar to persimmon pepper called "Kagura Namban". It has a spicy flavor, but it is a kind of pepper. There is also a lot of effort put into the preparation. Such as garlic and onions heated in an electric oven for thirty minutes before frying, can increase the crispy texture, clouds. These homemade "eat spicy oil", even known as "spicy oil XO". Nowadays, it is fashionable to eat white rice among movie and TV artists. I guess they got tired of eating the bento (boxed lunch) provided by the TV stations. Some people bring rice and a rice cooker to the dressing room and cook a day's worth of rice. Or add "seven flavors", or mixed with mayonnaise, soy sauce, or made into a rice ball wrapped in seaweed to eat.