This article explores the history of egg color in Japan, particularly why Japanese eggs are predominantly white. It explains that this preference likely dates back to the Edo period when chickens were first introduced to the country from China and Korea. Theories for why Japanese eggs are white include the type of feed given to chickens and genetic makeup, as well as the benefits of white eggs such as more nutrition content and aesthetic appeal. Different types of white-shelled eggs available in Japan are discussed, along with how to identify a white egg from a brown one.