This article explores egg consumption in Japan, including factors influencing it, types of eggs consumed, popular dishes using eggs, health benefits of consuming eggs, and challenges faced by the Japanese egg industry. The average Japanese person consumes around 250 to 300 eggs per year according to data from the Ministry of Agriculture, Forestry and Fisheries (MAFF). Factors influencing egg consumption include price, availability, convenience and health concerns such as cholesterol levels or allergies. The most commonly consumed type of egg in Japan is chicken followed by duck, quail, turkey and guinea fowl. Popular dishes using eggs include tamagoyaki (Japanese rolled omelette), dashimaki (Japanese rolled omelette with dashi stock), tamago kake gohan (rice topped with raw egg) and oyakodon (chicken & egg rice bowl). Eggs provide high quality protein that helps build muscle mass while being low calorie making them ideal for weight management diets. Challenges facing the Japanese egg industry today include rising feed