- Main Ingredient
- Eggs
-
味玉
A soft-boiled egg marinated in soy sauce and dashi. Commonly served as a ramen topping, yet also enjoyed as a savory side dish with sake, appreciated for its rich and creamy yolk.
-
卵かけご飯
A simple yet rich dish of freshly cooked rice mixed with raw egg and soy sauce. Loved as a quick breakfast or a comforting end to a meal. Known as “TKG,” it showcases Japan’s food safety standards that allow raw egg consumption.
-
玉子焼き
Tamagoyaki is a traditional Japanese rolled omelette made by folding layers of seasoned egg. Known for its fluffy texture and subtly sweet flavor, it is served in various settings such as sushi restaurants, izakaya bars, bento boxes, street stalls, and even specialty shops. The flavor differs by region—sweeter in eastern Japan, and more savory and dashi-rich in the west.
-
茶碗蒸し
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.
-
生卵
Raw eggs in Japan are safe to eat due to strict hygiene control. Dishes like “tamago kake gohan” highlight the natural flavor of the egg, reflecting Japan’s unique food safety standards and culinary culture.
