For many, this might be an act they hesitate to do, associating it with the risk of food poisoning, especially Salmonella infection. However, in Japan, raw eggs are deeply rooted as part of everyday food culture, and many people safely enjoy their taste. Why exactly can Japanese eggs be eaten raw? And how is this achieved? In this article, we will thoroughly dissect the secrets behind this and delve into the profound appeal of raw eggs, which we highly recommend trying if you visit Japan.
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The Secret of Safety: Why Japanese Raw Eggs Can Be Eaten Raw
Behind the fact that Japanese eggs can be eaten raw lies a thorough safety management system. This is achieved by going through several strict processes from the raising of the chickens to reaching the dining table.
Thorough Farm Management: Safety Starts with the Chicken
The most important factor in producing safe eggs is that the chickens are healthy and not infected with pathogens. In Japanese poultry farms, strict hygiene management is thoroughly implemented for this purpose. For example, vehicles entering the farm are always disinfected, and workers are required to change into dedicated work clothes and boots, and hand disinfection is also thoroughly practiced. This is a multi-layered measure to minimize the intrusion of pathogens from the outside.
Additionally, bird netting is installed in the chicken coops to prevent wild birds from coming into contact with the chickens. Wild birds can carry various pathogens, so this measure is very important. Furthermore, chickens undergo regular testing for various diseases, including Salmonella, and are vaccinated as necessary. This keeps the entire flock healthy and significantly reduces the risk of pathogen infection.
In addition, some Japanese poultry farms employ a “generation system” in which chickens are raised for generations on the same farm, including parent chickens, grandparents, and great-grandparents. This system allows for tracing the cause of any egg problems back to a specific farm or even a specific lineage of chickens. Many Japanese poultry farms are also modernized, strictly limiting access to outsiders to minimize the risk of external contamination.
Careful attention is also paid to the feed of the chickens. Measures to prevent contamination are thoroughly implemented at each stage of feed purchase, transportation, storage, and manufacturing, and the feed itself is regularly tested for Salmonella. Healthy chickens can lay safer and higher-quality eggs, making feed quality control very important. In this way, Japanese poultry farms continue their efforts to prevent the intrusion and infection of pathogens, including Salmonella, through a wide range of thorough management systems.
Advanced Egg Processing and Inspection: Thorough Management Until Reaching the Table
Eggs laid on the farm are immediately transported to a facility called a GP (Grading & Packing) Center, where they undergo rigorous processing and inspection using state-of-the-art machinery. First, they are carefully washed with a dedicated brush to thoroughly remove any dirt or bacteria adhering to the eggshell. At this time, the machine handles the eggs very delicately so as not to damage the shell.
Japanese egg inspection equipment performs thorough inspections
After washing, the eggs are placed on a conveyor belt with the pointed end facing down. This is a measure to prevent the yolk from coming into contact with the eggshell, as the surface of the shell is most susceptible to bacterial contamination. Next, the quality, size, and whether there are any cracks in the shell are checked one by one using advanced technology. For example, machines that judge the presence of cracks by the sound made when multiple small hammers gently tap or brushes stroke the eggshell are used. It is said that this technology can detect cracks with an accuracy of about 95%.
In addition, eggs with blood spots (small clots of blood inside the shell) are also detected and removed by a light-based inspection called spectral analysis. While there is no health problem with eating eggs with blood spots, they are not allowed to reach consumers in Japan due to high quality standards. Furthermore, some GP centers perform ultraviolet sterilization and treatment with ozone water to further remove bacteria remaining on the shell surface. In this way, Japanese eggs undergo thorough quality and hygiene management at multiple stages from the farm to the dining table.
Strict Safety Standards and Inspection System: Reliable Japanese Eggs
The safety of Japanese eggs is supported by strict government standards and inspection systems. The Ministry of Agriculture, Forestry and Fisheries and the Ministry of Health, Labour and Welfare have created detailed guidelines for producing eggs that can be safely eaten raw, and compliance is mandatory for poultry farms and related businesses. Eggs that do not meet these standards are prohibited from being sold or are clearly labeled as “not for raw consumption.”
At GP centers, in addition to regular quality inspections, spot checks are also conducted to examine for Salmonella contamination. This makes it possible to detect and eliminate any Salmonella bacteria that may have slipped through the measures taken on the farm before it reaches consumers. Regarding chicken feed, contamination prevention measures are taken in all processes from the procurement of raw materials to manufacturing, and the final product, the feed, is also regularly tested for Salmonella.
Japanese eggs have a relatively short best-before date of about two to three weeks from the date of production. This indicates a guideline for when they can be safely eaten raw within this period. In many overseas countries, the best-before date for eggs is set on the premise of cooking them, which is a major difference. In this way, the safety of Japanese eggs for raw consumption is maintained by strict government standards and a thorough inspection system to ensure compliance.
Safety Shown by Statistics: Numbers Speak to the Reliability of Japanese Eggs
The high safety of Japanese eggs is also evident from statistical data. The risk of Salmonella contamination in chicken eggs in Japan is said to be about 0.0029% (about 1 in 33,000), which is about half the rate in the United States, which is about 0.005% (about 1 in 20,000). Looking at the number of Salmonella infections per year, the difference is clear: about 1.35 million in the United States compared to about 3,000 in Japan.
A survey conducted by the Food Safety Commission of Japan found that the Salmonella infection rate was only 0.0029% after testing 100,000 eggs. In addition, a survey conducted by the Ministry of Agriculture, Forestry and Fisheries every 10 years found that in the 2010 survey, Salmonella was detected in only 0.003% of more than 100,000 eggs. This shows a significant decrease compared to the survey results from the 1990s, suggesting that the safety of Japanese eggs is improving year by year.
These statistical data show that Japan’s thorough safety management system is functioning very effectively, supporting the reason why consumers can eat raw eggs with peace of mind.
Enjoying Raw Eggs: How Raw Eggs Are Eaten at Japanese Dining Tables
In Japan, where safety is ensured, raw eggs are enjoyed in various dishes. Here are some of the most representative examples.
Tamago Kake Gohan, commonly known as TKG, is a staple of the Japanese breakfast. It is a very simple dish made by cracking a fresh raw egg over hot rice, adding a little soy sauce, and mixing. The heat of the rice slightly cooks the egg, creating a mellow and gentle flavor that spreads in your mouth.
There are various ways to make and eat TKG. Some people enjoy a fluffier texture by whisking the egg in a separate container before pouring it over the rice. It is also common to crack the egg directly onto the rice and then mix it. One of the joys of TKG is customizing the taste by using different types of soy sauce or adding various condiments and toppings such as green onions, nori (seaweed), katsuobushi (dried bonito flakes), mentaiko (spicy cod roe), and sesame oil.
TKG is not just a simple meal but also a nostalgic taste, a so-called “soul food,” for many Japanese people. In Japan, there are restaurants specializing in TKG and even a symposium held every year dedicated to TKG, highlighting its popularity and cultural significance. If you can get safe raw eggs in your country, why not give it a try? And if you visit Japan, we strongly recommend trying authentic TKG.
“TKG” – raw egg on rice
Sukiyaki: The Exquisite Harmony Created by Raw Eggs
Sukiyaki is one of Japan’s representative hot pot dishes, in which thinly sliced beef, vegetables, tofu, mushrooms, etc., are simmered in a sweet and savory soy sauce-based broth called warishita. It is often enjoyed in gatherings with family and friends, making it a warm and lively dish.
One of the characteristic customs when eating sukiyaki is to use beaten raw egg as a dipping sauce. By dipping the hot sukiyaki ingredients into the lightly beaten raw egg before eating, the heat of the ingredients is slightly cooled, and the texture becomes smoother.
The richness and flavor of the raw egg harmonize exquisitely with the umami of the beef and vegetables and the taste of the sweet and savory warishita, further enhancing the deliciousness. Some people separate the egg white and yolk and use only the yolk as a dipping sauce, while others put the egg white directly into the pot to simmer. In this way, raw eggs in sukiyaki play a role beyond just a dipping sauce, becoming an important element that enriches the overall taste of the dish.
Other: Raw Eggs Play an Active Role in Various Dishes
Besides the above, raw eggs are used in various other dishes in Japan. For example, Tsukimi Udon is a simple dish of hot udon noodles topped with a raw egg, named so because the yolk looks like a full moon (tsukimi means moon viewing). Kamatama Udon is a popular udon dish originating from Kagawa Prefecture, where freshly boiled hot udon noodles are mixed with raw egg and soy sauce.
Also, in donburi dishes such as Gyudon (beef bowl) and Katsudon (pork cutlet bowl), raw or soft-boiled eggs are sometimes added as a finishing touch to add mellowness and richness. Surprisingly, raw egg yolk is also used as a topping for roast beef bowls. In this way, raw eggs are enjoyed in various forms in Japanese food culture, from breakfast to dinner.
For many foreigners, seeing raw eggs on the Japanese dining table might be a surprising experience at first. Some people feel resistance due to the risk of food poisoning or their unfamiliarity with raw eggs.
Some foreigners who see Japanese raw egg dishes for the first time, especially Tamago Kake Gohan, show negative reactions such as, “Gross!,” “I can’t believe Japanese people actually eat this,” or “Won’t you get sick from this?” However, many foreigners who bravely try TKG also give positive feedback such as, “Delicious!,” “This is addictive!,” or “So delicious!”
A foreign user on TikTok posted a video of making Tamago Kake Gohan at home and introduced a method of pasteurizing the egg at a low temperature for safety. This can be said to be an expression of the desire to experience Japanese food culture while considering safety. There is also a story from a foreigner living in Japan who was surprised to find a restaurant in Tokyo that offers a raw egg buffet. This is an episode that symbolizes the prevalence and cultural acceptance of raw eggs in Japan.
Some foreigners who live in Japan or visit Japan frequently come to eat raw eggs on a daily basis through their life in Japan and become fascinated by their deliciousness. On the other hand, one comment expressed disgust at the sight of nine raw eggs being eaten at once in a video, showing that the way people feel about raw eggs varies.
The Taste of Raw Eggs: An Unknown Flavor
The taste of raw eggs is generally not as strong as commonly thought. The yolk is often described as having a slightly rich, creamy, or buttery flavor. Some people even describe it as tasting like “spray butter.” On the other hand, the egg white has almost no taste and is characterized by a smooth and slightly slimy texture, which some people may find unpleasant when eaten on its own.
However, when eaten with warm rice and soy sauce, as in Tamago Kake Gohan, the mild flavor of the raw egg harmonizes wonderfully with the umami of the rice and soy sauce, creating a simple yet profound taste. Some people feel that the texture improves as the egg slightly solidifies from the heat of the rice. Compared to cooked eggs, raw eggs offer a different flavor and texture. While the Maillard reaction and other processes that occur during heating create the unique flavor of cooked eggs, raw eggs are said to be closer to the original taste of the ingredient. You may be hesitant about the texture of raw eggs at first, but many people can get used to it and eventually enjoy its deliciousness.
If You Visit Japan, Try Raw Eggs!
We hope you now understand that Japanese eggs are very safe to eat raw due to strict safety standards and thorough management systems. The risk of Salmonella infection is very low, so you can enjoy their flavor with peace of mind.
When you visit Japan, please be brave and try raw egg dishes rooted in Japanese food culture, such as Tamago Kake Gohan and sukiyaki. It will surely make your trip richer and more memorable. If you are still a little hesitant, we recommend starting with a small amount or trying it at a reputable restaurant with thorough safety management.
And if you have experienced Japanese raw eggs, please tell us what you think. Your experience may encourage someone else to take their first step towards trying raw eggs.
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