Scrambled eggs are not a common dish in Japan, although they have become more popular with the introduction of Western cuisine. Traditional Japanese breakfasts typically consist of steamed rice, miso soup, grilled fish or meat, and pickled vegetables. However, scrambled eggs do play a role as an ingredient in other dishes such as tamagoyaki and omurice. Eggs have cultural significance in Japan and are often used in traditional ceremonies and festivals. While raw eggs are a common ingredient in Japanese cuisine, they can pose a risk of salmonella infection if not properly stored or handled. Japan imports a significant amount of eggs from other countries and produces around 2 billion eggs annually, with most coming from battery-caged hens.