温泉卵 （おんせんたまご / Onsen Tamago）
Soft-cooked egg
Originally named after eggs cooked in hot springs, this dish is now made by gently heating eggs at a low temperature. The white is soft while the yolk is creamy, often enjoyed as a snack with sake.
When / How to Eat
Eaten with salt, soy sauce, or placed on rice bowls or noodles. A classic item at Japanese inns and breakfasts.
Cultural Background
Traditionally made by immersing eggs in hot springs, it symbolizes the blend of Japanese bathing culture and cuisine. Now easily made at home using low-temperature cooking.
Cautions
Precise temperature control is essential; overheating can overcook the egg. Handle hygienically when cooking at low temperatures.