Eggs in Japan

We get to see how the other half lives when the other half are neurotic compulsive obsessives. Dasha says she doesn't know if her own country grades eggs by size. In the U.S. you never see eggs marketed as small size but you can still buy small eggs. They're sold in those packages that are not cartons with lids, rather, more cheaply packaged on trays of 18 sometimes in stacks and wrapped with cling film.

Sometimes you do want the smallest eggs for such things as egg yolk ravioli.

I found this 30 minute video interesting and it's full of ideas for home cooking. The raw egg on rice looks especially appealing. The thing is, they don't say this, you must start with room temperature egg. They're not expecting viewers might pull one out of the refrigerator. I think when I try this I might cook it to slightly soft boiled, and since it's so basic with so few ingredients, then each ingredient should be the best you can find. The rice should be the best you can buy.

Where do you find the best rice possible? I just now finished my first bag of this stuff, very nice plump short grain rice that can be used for sushi and for risotto with a nice full pure taste. It's the best white rice that I've tasted,  Tamaki Gold. The rice is white, not gold. It's expensive but I'd buy it again in a heartbeat. But I found another that gets great reviews on Amazon written by people who really know their rice. So I bought that to replace the Tamaki, but I haven't tried it yet. Confident it will be great, I bought 15 LBS. Tamanishiki Super Premium. 

Soy sauce is another ingredient and that also comes in levels of excellence. Until recently I only had the lowest, quickest to make, mass produced types of soy sauce that are harsh and strongly salted compared to the aged varieties that are carefully made and fermented then stored various ways in oak barrels for years, and the like. I must say in taste there is a world of difference between them and worth the increase in cost. There will be no going back to the regular types now that I know much better versions exist. Kishibori Shoyu is much more than attractive packaging.

It's the same story everywhere about food. The better the ingredient the more expensive, and it really does add up. But it's worth it every single time. If you can appreciate the difference.

The eggs, I'll have to do with standard American eggs. I love them and there is nothing wrong with them. But also nothing so wonderful as the eggs available in Japan by this video. I can see a market for these in America. American taste is expanding.

Oddly, this fine NHK World video has only 438 views and no comments to it. Such an injustice.