Not fishy ah, I use the rice cooker after the rice, with the heat preservation stall smothered for ten minutes, and then directly in the rice cooker egg beaten, add a bit of pint of fresh soy sauce and chopped seaweed, with a rice spatula with a pan while there is residual heat when mixing, it is very tasty. It's even better when you casually make another soup for yourself. Personally, I will also adjust a little green mustard juice put in when eating, so cooking is a simple and easy, the flavor is not bad.