卵かけご飯 （たまごかけごはん / Tamago-kake-gohan）
Raw egg rice
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.
When / How to Eat
Crack a raw egg over warm rice, add a splash of soy sauce, and mix. Often enjoyed for breakfast or late-night comfort. Toppings like seaweed, scallions, or butter are common.
Cultural Background
Spread since the Meiji era. Only possible thanks to Japan’s strict egg safety standards. Modern “TKG” shops and trends highlight its cultural value.
Cautions
Contains raw egg. Outside Japan, always check egg safety standards.