People are iron rice steel, and this sentence "food" refers to ingredients. On our side, dinner can be white rice or fresh noodles. Good friends in the south like rice, while good friends in the north like wheat. So there is a saying around us called "South Rice North". In fact, people in the northeast also like to eat rice. After all, white rice is a greasy ingredient, even if there is no meat or soup, a bowl of bibimbap.

Fried rice with eggs is very popular here, but it is not so heavy in Korea and Japan, two big countries that eat rice. Comparatively speaking, they prefer to use bibimbap to enjoy the moment of raising rice for generations, and they have also heard that Japanese and Korean people can eat dry rice for breakfast. We really admire their love for white rice, and these people also have a certain "foundation" in bibimbap.

We all talked about Korean bibimbap, and we firmly believe that friends will definitely think of bibimbap, which is also a feature of student food. We skillfully combine many foods and eat them in a casserole with white rice. It's hot and nutritious, and it certainly tastes good, but it won't make people feel envious, because sometimes the simpler the bibimbap, the more delicious it is.

For example, our own soy sauce bibimbap feels delicious. Simple soy sauce can make white rice have a unique taste, which is a culture that simplifies complexity and simplifies special food. Naturally mixing Chili sauce such as Laoganma is a kind of "plastic art". The spicy taste goes well with rice, and it is obviously delicious to eat it directly. But when it comes to Japanese bibimbap, we really admire it because we have it.

Japanese bibimbap has two main characteristics. One is natto bibimbap, and it is well known that nattokinase has a weak taste. However, Japanese people are used to eating with nattokinase, and natto bibimbap is also a must for students. I don't think we usually fall in love with this taste, unless I am "very partial" to the taste of nattokinase, otherwise we can give up. After all, bibimbap can't be too strong.

If you can accept natto bibimbap, I think we are really afraid of the following "secret weapon" bibimbap, that is, raw egg bibimbap. You heard me right. It's raw egg bibimbap. Knock the raw eggs out of the porridge immediately, and then eat them directly in the bibimbap. Will you do it or can you do it?

Can be so confident, in fact, depends on the Japanese eggs and we are different, they are strictly controlled when feeding chickens, raw eggs will be sold after special sterilization treatment, so this kind of eggs can be used to eat raw immediately, but it is worth mentioning that not all Japanese raw eggs can be eaten raw directly, but some can be specially treated.