Egg
Egg ( Tamago: たまご（鶏卵）)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Ibaragi-ken, Chiba-ken, Kagoshima-ken, Okayama-ken, Hiroshima-ken, Aichi-ken, Hokkaido, Niigata-ken, Aomori-ken, Gunma-ken
Recommendation.
Tamagoyaki, atsuyaki-tamago, or dashimaki-tamago: All are similar sweet omelette-like dishes cooked in a square frying pan. This typical home-cooked food item is found in most obento (lunch box) meals and is also a popular topping for sushi.Chawanmushi: Steamed egg custard made from broth with mitsuba herb, mushroom, ginko nut, lily root, chicken, fish, shrimp, roasted conger eel and clam, and served in a chawan (teacup).Oyakodon: Chicken meat, cooked in dashi, soy sauce and mirin are mixed with egg and served on rice. One of the many kinds of toppings for rice bowl dishes. Oyako literally means "parent and child" - hence, the name for this chicken and egg dish.