Do people in Japan really eat raw eggs over rice, don't they know about salmonella?

tiramisù is far more raw, carbonara still cooks the egg a bit

Japanese chickens don't have salmonella

Isn't it soft boiled?

No it's raw and it looks and smells disgusting

Doesn't salmonella form on the outside shell, but since eggs are generally all washed before going to stores so the risk is really low? I'm sure I heard that somewhere.

Personally, its eating a burger with knife and fork for me.

>thefoodofthiscountryisnotverygood.jpg

The residual heat of the pasta only creams it. It doesn't take it above 60c and pasteurizes it.
Its suppose to be done in the same way too.

But tiramisù is a good point. As is a lot of egg dishes for pastry.

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The heat of the rice is cooking the eggs, so it's safe.

But when I tried it at a restaurant they gave me cold rice