Are you wondering if the Japanese incorporate eggs into their diet? Well, it seems that Japanese people do indeed consume eggs regularly as part of their meals. Eggs are a versatile ingredient in Japanese cuisine and are usually eaten in the morning.

In Japan, eggs are typically enjoyed in various forms, such as tamagoyaki (Japanese rolled omelette), onsen tamago (soft-boiled eggs), or raw eggs cracked over rice in dishes like oyakodon (chicken and egg rice bowl) or sukiyaki (hot pot stew). The Japanese also use eggs as a binder in dishes like korokke (croquettes) or as a topping on ramen and udon noodles.

Eggs are not only a delicious addition to Japanese dishes, but they are also a nutritious source of protein, vitamins, and minerals. They provide essential nutrients like vitamin A, D, and B12, as well as choline and selenium.

When it comes to sourcing eggs in Japan, you can find them in local supermarkets, convenience stores, and specialty shops. Many Japanese households also raise their own chickens for a fresh supply of eggs.

So, the next time you're in Japan, be sure to sample some of the delicious egg dishes that are a staple of Japanese cuisine. Whether you prefer them cooked, raw, or as a garnish, eggs are a versatile and tasty ingredient that adds depth and flavor to a wide variety of Japanese dishes.