Yu Zi is another name for eggs in Japanese cuisine, which means medium-rare eggs.

This kind of egg has fluidity and elasticity. It can be eaten with rice. Japanese eggs can also be used as famous foods such as hot spring eggs, flavored eggs, and roasted jade seeds. For example, Japan's famous snack "Yuzishao", also known as thick egg Shao. This kind of snack, which is easy to obtain and simple to make, has a high appearance rate in Japanese dishes, especially bento.

Features:

Japanese eggs can be eaten raw. After strict disinfection and sterilization, raw eggs are directly added to rice and sprinkled with soy sauce, which is the Japanese favorite bibimbap sauce. In Japanese, "egg" is used for raw eggs, and "Yu Zi" is used for cooked eggs.

In addition to Yuzishao and Yu Zi sushi, sometimes you will encounter such names as "Hot Spring Yu Zi" and "Weifu Yuzi", which actually refer to eggs. Hot spring Yu Zi is a hot spring egg. Eggs cooked in hot springs have not completely solidified their protein, so they can be eaten with bibimbap. Wei Fuyuzi, on the other hand, appeared in Lamian Noodles, where half-cooked eggs were preserved in thick soup.