In Chinese-speaking Asian countries, pork buns are generally prepared with the available seasonings so that the bun, when upon being well steamed (meaning well-cooked), can be eaten immediately without any extra flavoring needed.
But for pork buns in Japan, the buns are prepared just the same, with the exception that the meat isn't flavored or seasoned at all. Once steamed and ready to eat, a small little packet of oil (seasoning oil, I presume) will be given for 1 bun. Right after you take the first bite of the bun will be the meat and that is the moment you will or can either:
» Drip the seasoning oil sparingly onto the meat while eating it simultaneously;
» Or squeeze the entire contents of seasoning oil in the bun, right onto the meat and let it spread before enjoying it.
Interesting ways to eat pork buns in different countries, huh?
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