2025.09.03

Raw Egg Culture in Japan: From Western Aspiration to Safety

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Introduction: Why Can People Eat Raw Eggs in Japan?

Introduction: Why Can People Eat Raw Eggs in Japan?

In many countries around the world, eating raw eggs is regarded as a “dangerous act.” Due to the high risk of food poisoning caused by Salmonella, the common understanding in the United States and Europe is that “eggs must always be cooked.” In contrast, Japan has a culture of enjoying raw eggs in daily life, such as Tamago Kake Gohan (TKG) or dipping sukiyaki into raw egg. This culture is not merely a dietary habit, but the product of several intertwined factors: the aspiration toward Western culture during the Meiji modernization, postwar nutritional policies, and the establishment of rigorous hygiene standards.

In this article, we will thoroughly explain how Japan’s unique “raw egg culture” began, how it has been safeguarded through regulations, and how it has come to be admired by the world, from the perspectives of history, culture, and food safety standards.

Raw Egg Consumption Around the World

First, to understand Japan’s uniqueness, let us review the situation of eggs in different countries around the world.

United States: Eggs are washed and refrigerated, but eating them raw is basically prohibited. The FDA (Food and Drug Administration) instructs that eggs should be cooked to an internal temperature of at least 71°C (160°F).
European Union countries: Eggs are sold unwashed. Room-temperature storage is common, and there is no culture of eating them raw. Exceptions, such as “Carpaccio di uovo” (a raw egg dish), are limited to high-end cuisine.
Southeast Asia and Latin America: Due to inadequate water quality and hygiene management, eggs are assumed to be fully cooked. There is no culture of eating them raw.
Korea and Taiwan: Similar to Japan, there is a partial culture of eating raw eggs, but the regulatory systems and nationwide prevalence are not as thorough as in Japan.

In other words, Japan is virtually the only country in the world where eating raw eggs on a daily basis is common.

Egg Culture up to the Edo Period: From Medicine to Luxury

In the Edo period, eggs were expensive for ordinary people in Japan. In particular, raw eggs had poor shelf life and were not consumed on a daily basis, but rather used as medicine or a source of nourishment.

Nutritional support for the sick: It was believed that giving raw eggs to patients would help them regain their strength.
Nutritional support for the sick: It was believed that giving raw eggs to patients would help them regain their strength.
The ordinary people’s special occasions: Commoners usually ate cooked eggs (grilled or boiled) only during festivals or celebrations.

In this way, eggs were regarded as a “special ingredient” for a long time.

The Fusion of Westernization, Beef, and Egg Culture: The Emergence of Sukiyaki

After the Meiji Restoration in 1868, Japan rapidly moved toward Westernization. Eating beef became a symbol of modernization, and beef hotpot restaurants appeared across the country. At first, the dish was prepared with miso, but in the Kansai region, the style of simmering beef in a soy sauce and sugar-based broth (warishita) became established. This eventually developed into what is now known as “sukiyaki.”

This is when the practice of dipping beef into raw egg emerged. Because eating sizzling hot meat directly was difficult, people used raw egg to cool it down while adding a smooth, mellow texture. This method became popular, and the pairing of “sukiyaki with raw egg” was firmly established. In other words, beef—an emblem of Western culture—served as the breakthrough that gave rise to Japan’s raw egg culture.

The Spread of Tamago Kake Gohan (TKG) and Home Dining Culture

In the Meiji period, eggs were still considered a luxury item, but as poultry farming became widespread during the Taisho and Showa eras, prices began to fall. Especially after World War II, with the introduction of school lunches and national nutrition improvement policies, eggs spread throughout society and became a “food of the people.”

The Birth of Tamago Kake Gohan: A simple dish of raw egg over rice with just a splash of soy sauce. Because it was inexpensive and highly nutritious, it quickly became a staple in Japanese households.
A Nutritional Source for the People: By the 1950s, the guideline of “one egg a day” was promoted as part of public health, and everyone began to enjoy raw eggs more casually.
A Cultural Symbol: Tamago Kake Gohan is now recognized as a “symbol of the Japanese breakfast” and is even featured in international media.

The spread of Tamago Kake Gohan was a major factor in establishing the idea at the household level that “eggs are meant to be eaten raw.”

Why Only Japan Established Regulations Based on Raw Egg Consumption

To maintain a culture of eating raw eggs nationwide, it was necessary to overcome the challenges of hygiene. Since the 1970s, Japan has advanced the institutionalization of egg production with raw consumption in mind. This policy is highly unusual from a global perspective.

Egg inspection system: Cracked-egg testing and candling are used to check for internal abnormalities or blood spots.
Washing and sterilization: The surface of the egg is washed and disinfected to minimize the risk of contamination.
Expiration labeling: Dates are indicated based on the “period safe for raw consumption,” a system that is rare worldwide.
Cold chain: Refrigeration is strictly maintained from the time of laying to retail, suppressing the growth of bacteria.

These systems are costly, but they were developed to meet Japan’s demand for eating raw eggs. The regulations created consumer confidence, and that confidence in turn sustained demand, forming a cycle that firmly established this uniquely Japanese culture.

Comparison of Regulations Between Japan and Other Countries

Item	Japan	United States	EU
Egg Washing	あり（殺菌必須）	Yes (Chlorine washing)	Generally not practiced
Refrigerated Distribution	Mandatory	Mandatory	Not mandatory (Stored at room temperature)
Expiration Labeling	Date specified for raw consumption	Expiration based on cooking requirement	Only a general expiration date
Raw Egg Culture	Common in daily life	Not recommended	Almost nonexistent

This comparison shows how Japan has built a unique system specifically designed to allow the safe consumption of raw eggs.

Japan’s Egg Culture That Surprises Foreign Tourists

In recent years, more and more foreign tourists visiting Japan have been trying Tamago Kake Gohan or sukiyaki with raw egg, and sharing their surprise on social media and YouTube.

“Japanese eggs have no unpleasant smell and are easy to eat.”
“It was shocking that I didn’t get sick even after eating it raw.”
“TKG is the simplest and most delicious dish in the world.”

In this way, what is an everyday food culture for Japanese people has become a source of fresh surprise and admiration for foreigners.

Why Are Japanese Eggs Considered “Delicious”?

The reason Japanese eggs are considered “delicious” is not just because of their freshness.

Richness of the yolk: Careful selection of feed enhances both the color and flavor.
Lack of odor: Thorough hygiene management reduces the distinctive smell.
Peace of mind enhances flavor: The psychological reassurance that “it’s safe to eat raw” amplifies the sense of deliciousness.

This can be seen as the result of the interaction between regulation and culture.

Current Challenges and Future Outlook

However, this culture is not everlasting. With an aging population, rising feed costs, and a decline in the number of farmers, Japan’s egg industry is now at a turning point.

Rising Production Costs
Price Fluctuation Risks Due to Dependence on Imported Feed
Decline of Poultry Farms Due to a Shortage of Successors

In the future, the key challenge will be achieving sustainable poultry farming and coexistence with alternative proteins.

Conclusion: The Power of Japanese Culture That Turned Dreams into Everyday Life

Japan’s raw egg culture has evolved from medicinal use in the Edo period, through Western aspirations in the Meiji era and nutritional policies in the Showa era, into a symbol of regulation and safety. Today, it has become a “culture admired by the world” and a defining feature of Japanese cuisine.

In other words, the Japanese preserved their “aspiration” through regulation and transformed it into everyday life. The practice of eating raw eggs can be seen as a crystallization of Japan’s creativity and institutional strength within its food culture.

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