Do People in Japan Eat Eggs? A Look into Japanese Egg Culture

October 20, 2025 •

4 min read

According to data from the International Egg Commission, with a per capita consumption of around 340 eggs per year, placing it second only to Mexico, the answer to "Do people in Japan eat eggs?" is a resounding yes. This high consumption is rooted in a culture that has embraced the egg for its versatility and nutritional value for generations.

Quick Summary

Eggs are a staple in the Japanese diet, consumed frequently and in numerous forms, including raw. This culinary tradition is enabled by exceptionally stringent food safety regulations and hygienic production standards, which ensure the freshness and safety of eggs for both cooked and uncooked preparation.

Key Points

High Consumption: Japan has one of the highest per capita egg consumption rates globally, with individuals consuming several hundred eggs annually.
Raw Eggs are Common: Many popular Japanese dishes, including TKG (Tamago Kake Gohan) and sukiyaki, involve the safe consumption of raw eggs.
Strict Safety Standards: Japan maintains rigorous hygiene controls throughout egg production, which minimizes the risk of bacterial contamination like salmonella.
Versatile Ingredient: Eggs are used across the spectrum of Japanese cuisine, from simple breakfast staples and snacks to elegant steamed custards and desserts.
Production Differences: Japanese eggs are managed for immediate freshness and cleanliness, resulting in different handling and shorter raw consumption dates compared to eggs in many Western countries.
Orange Yolk: The vibrant orange color of Japanese egg yolks is often intentional, achieved by feeding hens paprika, and is considered aesthetically pleasing.

Japanese Egg Culture: From Medicine to Daily Staple

Historically, the consumption of eggs in Japan was influenced by periods of Buddhist bans on eating animals. It was not until the Edo period (1603-1867) that eggs became more commonly eaten, initially valued more for their medicinal properties than as a regular food source. However, by the Meiji era and especially in the post-WWII period, egg production and consumption skyrocketed, with the government encouraging their nutritional benefits. This led to eggs becoming a cornerstone of the Japanese diet, beloved by both children and adults. Today, eggs are integral to Japanese cuisine, found in everything from elaborate restaurant dishes to simple home-cooked meals.

The Common Practice of Eating Raw Eggs

One of the most striking aspects of Japan's egg culture for outsiders is the common practice of eating raw eggs. This is not a niche habit but a widespread culinary tradition, made possible by stringent, world-class food safety protocols. Unlike in many other countries where washing removes the protective cuticle, Japan's process focuses on hygiene and speed to market, ensuring minimal salmonella risk. This has given rise to several iconic dishes:

Tamago Kake Gohan (TKG): A quintessential Japanese breakfast. A raw egg is cracked directly over a bowl of hot steamed rice and mixed with a splash of soy sauce. The heat of the rice slightly cooks the egg, creating a creamy, fluffy texture.
Sukiyaki Dip: In this popular hot pot dish, thinly sliced meat and vegetables simmered in a sweet and salty broth are dipped into a bowl of raw, beaten egg before eating. The raw egg serves to cool and enrich the hot ingredients.
Tsukimi Udon/Soba: The term "tsukimi" means "moon viewing." The dish features a raw egg or egg yolk placed in the center of a bowl of hot udon or soba noodles, representing the full moon.
Yukke: A Korean-inspired dish also popular in Japan, yukke consists of raw beef seasoned with sauce, topped with a raw egg yolk.

Popular Japanese Egg Dishes

Beyond raw consumption, eggs are incorporated into a vast array of cooked Japanese dishes, highlighting their incredible culinary versatility.

Cooked Egg Dishes

Tamagoyaki: A traditional, rolled omelet, often seasoned with dashi, soy sauce, and sugar. It is a staple in bento boxes, a breakfast item, and a popular topping for sushi. Variations include a savory dashi-based version (dashimaki tamago) and a sweeter style (atsuyaki tamago).
Oyakodon: Meaning "parent-and-child rice bowl," this comforting dish consists of chicken and eggs simmered together in a sweet dashi-based sauce and served over rice. The egg is cooked until it is softly set.
Omurice: A modern classic, omurice is an omelet made with fried rice, often seasoned with ketchup. It is frequently topped with more ketchup or a demi-glace sauce and is a favorite at family restaurants and cafes.
Chawanmushi: A savory steamed egg custard, delicate and elegant in texture. It's made by steaming a mixture of eggs and dashi with ingredients like shrimp, chicken, and mushrooms.
Ramen Eggs (Ajitsuke Tamago): Soft-boiled eggs with perfectly jammy yolks, marinated in a sweet and savory soy sauce mixture. These are a standard topping for ramen bowls.

Japanese Egg Production vs. Western Methods

The ability to safely eat raw eggs in Japan is not by chance; it is the result of a fundamentally different approach to egg production compared to many Western countries, particularly the United States. While U.S. producers prioritize washing and sanitizing eggs, Japan focuses on hygiene from the farm to the store.


Feature	Japanese Egg Production	Western Egg Production (e.g., US)
Hygiene Focus	Prevents contamination from inside and outside the egg through farm hygiene and testing.	Washes and sanitizes the eggshell, which can remove the natural protective coating.
Raw Consumption	Presumed safe for raw consumption within the 'best before' date.	Discouraged due to higher risk of salmonella contamination.
Expiration Date	Shorter shelf life (around 2 weeks) explicitly for raw consumption.	Longer shelf life (around 1 month) based on refrigeration.
Refrigeration	Typically refrigerated in stores, though not always required immediately after purchase.	Required from the point of processing to storage.
Salmonella Risk	Very low, with contamination rates estimated to be significantly lower than in the US.	Higher risk of in-egg salmonella, though still low overall.

Conclusion

Yes, not only do people in Japan eat eggs, but they do so with a unique enthusiasm and trust in their country's food safety. The egg is not merely a food item but a versatile ingredient deeply woven into the fabric of Japanese culinary culture, from simple comfort foods like TKG to complex, elegant dishes like chawanmushi. The ability to enjoy eggs in their raw form is a testament to the rigorous hygiene standards of the Japanese food industry, allowing a culinary practice that is both traditional and innovative. As a result, the humble egg is a cherished staple, enjoyed at breakfast, lunch, and dinner in countless forms across the country.

Frequently Asked Questions

Eating raw eggs in Japan is safe due to a multi-layered system of stringent hygiene management on farms, regular testing for salmonella, and careful processing at grading and packing centers. These measures significantly reduce the risk of contamination compared to eggs from many other countries.

Tamago Kake Gohan, or TKG, is a simple but beloved Japanese comfort food consisting of a raw egg and soy sauce mixed into a bowl of hot, steamed rice. It's a popular and quick breakfast dish.

Yes, many iconic Japanese dishes feature cooked eggs. Examples include tamagoyaki (a rolled omelet), oyakodon (a chicken and egg rice bowl), omurice (omelet with fried rice), and chawanmushi (savory steamed egg custard).

Key differences include stricter hygiene protocols focusing on internal egg safety, shorter 'best before' dates designated for raw consumption, and often a more vibrant orange yolk color achieved with specialized feed.

The deep orange color is often achieved by adding red paprika powder to the chicken feed. This practice is primarily for aesthetic appeal, as a more intensely colored yolk is considered more appetizing in Japanese cuisine.

Eggs sold for general consumption in Japan, especially those within the "best before" date, are considered safe for raw use thanks to rigorous industry standards. However, it's always best practice to use the freshest eggs and avoid any with damaged shells.

For eggs produced in countries with different safety standards (e.g., in the US where they are washed and refrigerated), raw consumption is not recommended. If you wish to eat raw eggs outside Japan, consider using pasteurized eggs.