In the vast universe of food, there are always some unique flavors that people fall for themselves, but in Japan, a small "sterile egg" can set off a food trend and become a delicious code in the hearts of countless diners. However, when this tide tried to cross the ocean and land on the vast land of China, it seemed to encounter "water and soil adaptation". What are the factors that have prevented sterile eggs from replicating their glory in Japan in China? Let's find out.
Late-night diner
When it comes to sterile eggs, I have to mention the classic scene in "The Lonely Gourmet", where Mr. Goro elegantly dips the sukiyaki beef in the raw egg liquid, and the picture seems to have its own sound effect, which makes the old Yu in front of the screen salivate to me. But on second thought, eating raw eggs? For most Chinese, this is probably a novel and slightly skeptical experience. After all, the safety and taste of raw food are big issues that need to be considered.
Sterile breakdown
Sterile eggs, which sound like a miracle of food technology, seem to allow people to enjoy the pleasure of raw food without any scruples. However, it's not that simple. The professionals reveal a cold truth: there are no absolute sterile eggs. Even sterile eggs under strict Japanese control can only minimise, not eliminate, the risk of Salmonella. The detailed information on each egg is not so much a guarantee of confidence as a traceability system of risk.
High cost
The production of sterile eggs is a complex and costly process for raising and handling eggs. From the hygiene management of the chicken house to the labeling and disinfection of eggs one by one, every step is pushing up the cost ceiling. In China's food paradise, there are so many choices, from Lao Gan Ma to all kinds of sauces, which one is not a frequent guest at the table? In contrast, the high cost and relatively single use of sterile eggs as a dipping substitute make it difficult to stand out in a highly competitive market.
The challenge of abundant ingredients
In China, the food culture is vast and profound, and the variety of spices is enough to make every dish change its flavors. Sterile eggs, as a product of Japanese dietary habits, are more of a creative move in the context of a lack of specific ingredients. In China, a dazzling array of pickles and hot pot dipping sauces make sterile eggs seem a bit "heroic". It's not just a matter of cost and safety, it's also a reflection of eating habits and cultural differences.
The cold of sterile eggs in the Chinese market is, to a certain extent, a microcosm of the collision between innovation and traditional eating habits in the food industry. On the one hand, it seeks to open up a new world of eating; On the other hand, it is limited by consumers' inherent dietary concepts and the abundance of choices available in the market. Netizens' ridicule of "coming to the wrong place", although it is a bit of a joke, but it also shows the difficulty of cultural adaptation.
Epilogue:
In the world of food, every flavor has its own unique stage. The popularity of sterile eggs in Japan is a successful attempt at food safety and taste bud exploration. In China, although it has not been able to shine, this does not prevent us from continuing to explore and embrace different food cultures, and even one day, sterile eggs may be integrated into our tables in a new form, bringing different surprises.
All in all, the "failure to catch fire" of sterile eggs in China is not caused by a single factor, but the result of multiple factors such as cost, eating habits, and cultural differences. It reminds us that the transmission and reception of gastronomy is a complex and delicate process that takes time and requires a deep understanding of different cultures.