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In Japan, it is common to see eggs with vibrant, deep orange yolks, a stark contrast to the pale yellow yolks often found in the West. This striking color difference prompts a frequent question: why are Japanese egg yolks so red? The answer is tied to the hen's diet, a cultural appreciation for aesthetics, and advanced poultry practices.

Over 50% of Japanese people enjoy a traditional-style breakfast at least some of the time, centered around steamed rice and miso soup. But beyond this classic image, what do Japanese do for breakfast in modern, fast-paced life? The answer reflects a fascinating blend of heritage, convenience, and global influence, from time-honored dishes to grab-and-go convenience store meals.

According to the International Egg Commission, Japan has one of the highest rates of egg consumption per capita in the world. Far from avoiding them, eggs are an essential and beloved part of Japanese cuisine, featured in a multitude of dishes, both cooked and raw.

According to the International Egg Commission, Japan consistently ranks among the top consumers of eggs globally, with per capita consumption reaching hundreds per year, suggesting that Japanese eat eggs daily. This high rate of consumption is rooted in both cultural tradition and modern convenience, with the versatile ingredient appearing in meals from breakfast to dinner.

According to one study, the risk of in-egg salmonella infection in Japan is just 0.0029%, significantly lower than in the US. These statistics hint at the fundamental differences in hygiene, processing, and cultural norms that answer the question: are Japanese eggs different than American eggs?

With an average of 340 eggs consumed per person annually, Japan is a global leader in egg consumption, and yes, many Japanese eat raw eggs for breakfast. While this may seem unusual or risky to those in other parts of the world, it is a normal and beloved part of daily life.

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.

The color of an egg yolk is almost entirely determined by a hen's diet, and in Japan, that diet is meticulously controlled to produce a specific, vibrant orange hue. This aesthetic choice is a key reason **why are yolks in Japan orange**, with a focus on visual appeal for culturally significant dishes featuring raw eggs.

According to the International Egg Commission, the average Japanese person consumed around 339 eggs per year as of 2022, ranking among the highest globally. This translates to nearly one egg per day, a testament to the food's significance in their diet and its high quality.