Japan: Armpit Sweat-Infused Rice Balls Become a Hit
In an unorthodox take on a traditional delicacy, Japanese women chefs are using their sweaty armpits to knead and shape Onigiri, Japanse’s traditional rice balls.
Japan, known for its unique culinary delights, has introduced a peculiar addition to its list of food trends: armpit-sweat-infused rice balls. This unusual dish, causing a stir on the internet, has garnered mixed reactions from people worldwide.
While rice balls, known as "Onigiri" in Japanese, are a traditional and popular snack in Japan, the method of crafting them with armpit sweat has raised eyebrows. Typically, Onigiri is made by hand-forming steamed white rice into triangular shapes, often wrapped in seaweed, salmon, or pickle.
However, some chefs, particularly women, have adopted the practice of using their sweaty armpits to knead and shape the rice. The process involves disinfecting ingredients and body parts, inducing sweating through physical activity, and then using the sweat to knead the rice and shape the Onigiri.
These armpit-crafted rice balls are reportedly being sold in selected restaurants at significantly higher prices than regular Onigiri. Some establishments even showcase the preparation process to pique customers' curiosity and build trust in their hygiene standards.
Videos of this bizarre food trend have sparked a heated debate on social media. While some customers claim to discern no discernible difference in taste, others find the concept intriguing yet unsettling. Many express concerns about hygiene and the potential risks of food poisoning due to bacterial contamination from human sweat.
Interestingly, some scholars support this unique preparation method based on research from 2013, which suggests that armpit sweat contains pheromones that can positively affect human emotions when smelled or tasted.
The divisive nature of this trend leaves many questioning whether they would be willing to consume sweat-infused rice balls. As opinions vary, the discussion surrounding this unconventional culinary practice continues to unfold online.
