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New Delhi: The world knows and loves Onigiri, Japan's iconic rice balls. Often filled with savory ingredients and wrapped in crisp nori seaweed, they're a staple breakfast or light snack. But Japan has a new culinary craze that's raising eyebrows (and a few questions) – armpit-shaped Onigiri.
While Onigiri are known for their health benefits, this new version injects a strange twist. Here's the process: after standard disinfection, the rice ball preparation begins normally. However, instead of hands for shaping, armpits take center stage. The belief? Sweat adds a unique flavor.
This bizarre culinary trend has gone viral. To create the "sweat factor," participants, typically young men and women, exercise vigorously to induce perspiration. Then, they shape prepped rice balls with their armpits. The final touch? A layer of seaweed, just like the classic Onigiri.
Some restaurants take the concept a step further. They openly showcase the armpit-shaping process, turning their chefs into "sweat stars" with a unique technique. Customers can even witness this culinary curiosity firsthand through live kitchen demonstrations.
The question on everyone's mind: Why sweat? There's a surprising scientific angle. A 2013 study suggests that armpit sweat contains specific pheromones. These pheromones, when inhaled or tasted, could potentially influence human emotions. However, the validity of this connection in the context of sweaty Onigiri remains debatable.
Since the dish's viral explosion, discussions have erupted worldwide. While some find the concept intriguing, others raise questions about hygiene and taste. Regardless of its appeal, the armpit Onigiri trend has undoubtedly sparked a global conversation about food, tradition, and the ever-evolving world of culinary experimentation.
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