Tamago is the Japanese term for an egg that is five times ripe.

The egg itself is fluid and flexible, and it is eaten with rice. Japanese eggs can also be made into famous dishes such as onsen eggs, aji-paid eggs, and tamago-yaki. For example, the famous Japanese snack "Tamago-yaki" is also known as thick egg yaki. This snack, which is easy to make and easy to obtain, makes a big appearance in Japanese cuisine, especially in bento.

Features:

Japanese eggs can be eaten raw. Raw eggs, which have been strictly sterilized and pasteurized, are added directly to rice and drizzled with soy sauce, making it Japan's favorite bibimbap sauce. In Japanese, raw eggs are called "ovo" and cooked eggs are called "tamago".

In addition to tamago-yaki and tamago sushi, you may also find onsen tamago and aji tamago, which actually refer to eggs. Onsen tamago is an onsen egg, an egg boiled in a hot spring, where the egg white has not completely solidified and can be eaten with rice. Flavor-paying tamago, on the other hand, is found in ramen noodles, where half-cooked eggs are marinated in a thick broth.