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You are viewing the tag archive for: Rice Topping

Japanese love their rice toppings: natto (fermented soybeans), raw egg and soy sauce or umeboshi (pickled plum) – just to name a few. I often heard that Japanese tourists usually crave for a bowl of steamed white rice with their favourite topping after spending a few days travelling overseas. Here two reasons why Japanese love their topping on rice: 1. Quick and Easy To Prepare Especially in the morning, Japanese working men get up early to catch the train to…