Why are raw eggs OK in Japan?

This article explores the history, benefits and safety measures of eating raw eggs in Japan. It explains that raw eggs are a popular ingredient in many traditional dishes, due to their nutritional value and ability to add flavor and texture. Strict quality control measures are taken by producers and retailers to ensure its safety, with regular testing for salmonella bacteria before selling any products containing raw eggs. Furthermore, it discusses common misconceptions about eating raw eggs and provides helpful FAQs.

Question about Japan

Why are eggs white in Japan?

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.