In Japan, tamago is an alias for egg, referring to a five-ripe egg, which is both elastic and fluid, making it suitable for mixing with rice. Tamago-yaki is a common ingredient in the preparation of tamago sushi, a mixture of eggs, milk, salt, and other key ingredients that are pan-fried and characterized by a savory flavor. Tamago-yaki is popular in Japan as a topping for sushi, and can also be eaten on its own.

The ingredient for tamago in tamago sushi is egg.