茶碗蒸し （ちゃわんむし / Chawanmushi）
Japanese steamed egg custard
A classic Japanese steamed savory egg custard made with dashi and eggs. It resembles pudding in appearance but is completely different, focusing on umami rather than sweetness. Delicate, silky texture with ingredients like chicken, shrimp, gingko nuts, and mushrooms.
When / How to Eat
Enjoyed warm or chilled. Served in kaiseki cuisine, sushi restaurants, and home meals, often reflecting seasonal ingredients.
Cultural Background
Originated during the Edo period as part of tea ceremony cuisine. Represents Japan’s dashi culture, with variations in texture across regions.
Cautions
Oversteaming causes holes and a rough texture; gentle steaming is essential.