Tamago is another name for eggs in Japanese cuisine, which refers to five-ripe eggs.

This kind of egg itself is fluid and elastic, and can be mixed with rice.

Japanese eggs can also be used to make famous delicacies such as hot spring eggs, miso eggs, and tamagoyaki.

Eggs are also called chicken eggs and chicken eggs. They are eggs produced by hens.

The egg has a hard shell on the outside and an egg white, air chamber and yolk inside.

Eggs are rich in cholesterol, protein and other nutrients, and are rich in nutritional value.

Moreover, the price of eggs is generally accepted by people, so eggs are also known as the most cost-effective "supplement".

Japanese Tamagoyaki Tamagoyaki is a dish that uses eggs, milk, and salt as the main ingredients. It is characterized by its salty and fresh taste.

Tamago means egg in Japanese, and Tamagoyaki is also called "Japanese egg roll".

It is also called thick egg roast and thousand-layer egg.

Tamagoyaki is extremely popular in Japan and is a household name. It is said to be a common dish that every Japanese housewife must know how to cook.

It often appears in sushi and bentos.