Delight in Japanese Egg Perfection
Crack into
Japanese
Egg
Magic
Delight in Japanese Egg Perfection
Where Flavour Meets Freshness
Japanese eggs undergo rigorous scrutiny at grading and packaging centers, where advanced technology ensures that only the finest eggs make the cut. The health of the egg-laying hens is paramount, with regular vaccinations and stringent salmonella testing for their feed. Throughout the entire production process, strict measures are in place to prevent contamination.
So, when you savour a Japanese egg, rest assured you're experiencing exceptional quality in every delightful bite!
Packed with essential nutrients like protein, potassium, vitamins (A, D, B), DHA, omega-3, lutein, and iron, Japanese eggs are your secret weapon for a healthy start to the day. Ever wonder why eggs are a breakfast staple? Well, they give your body a gentle morning nudge by slightly raising your temperature after a night's rest. It's the perfect energy kickstart!
In Japan's vibrant food culture, raw eggs are a daily indulgence in dishes like Tamago Kake Gohan, a morning tradition where a raw egg is mixed with warm rice and soy sauce, giving your breakfast that perfect touch of richness. And when you're tucking into a traditional Japanese hotpot dish of Sukiyaki, you'll be dipping cooked meat and vegetables into a velvety pool of raw beaten egg to cool them down before eating.
Elevate your daily meals with nutritious Japanese eggs for a healthier, tastier life!
With a shelf life of 21 days starting from their production date, raw Japanese eggs are as safe as it gets. Eggs are an essential ingredient in Japanese cuisine, fueling a relentless pursuit of perfection in their production. This cultural drive has led to unmatched egg quality. Japanese hens are fed a controlled diet of high-quality grains and essential nutrients.
This results in eggs with yolks as rich and vibrant as a sunset, boasting a distinct savoury flavour. The eggs hit the market shortly after being laid, delivering that burst of freshness in every bite.
Eggs Benedict
An indispensable breakfast item, eggs benedict can be safely eaten even when soft-boiled.
Carbonara
Eggs added during preparation are what make this dish great, using Japanese eggs makes the difference.
Omelet with Fried Rice
You can show off your cooking skills with this egg-wraped rice dish, soft egg omelet.
Scrambled Eggs
Anyone can make soft scrambled eggs.
Salad with Soft-boiled Egg
A Japanese-style poached egg over salad. This dish enables you to get the egg’s full nutritional value.
Fried Rice with Egg
Soft Japanese eggs transform normal fried rice into something much more satisfying.
Since the beginning, we have adhered to the concept of "market fundamentalism". In Japan, approximately 330 eggs are consumed annually per person. This is a higher rate of consumption in the world and so eggs are an essential part of the diet in Japan. There is also a "raw food culture" such as "TKG (egg over rice)". That is why we are consistent in keeping high levels of safety and quality of chicken eggs. In addition, the egg-related business must be a business that goes together with nature. It is necessary to be an eco-friendly business model. For example, the use of renewable energies and the use of domestic rice as feedstuffs. We will continue to work on business models that are green and eco-friendly.
Kewpie Egg Corporation
Rich and Smooth PUDDING
(Frozen Pudding Mix)
You can make a rich and smooth-tasting pudding by simply steaming it with the same amount of milk.
EGG SHEET for SUSHI
(Semi-Dried Egg Sheet for SUSHI)
With its dimensions closely matching those of a standard laver seaweed sheet, this product provides an excellent alternative for creating colourful sushi rolls in lieu of traditional laver seaweed sheets.
Discovering the Delight of Japanese Eggs and Culinary Demonstrations
with Exclusive Event Recipes
Event Commences at 2:30 PM on November 6, 2023 (Monday)
Demonstration Lead Chef
Takuya Yamashita (Whitegrass)
Chef Takuya Yamashita embarked on his culinary journey at the French restaurant "Aux Provençaux" in Tokyo. Even during his days off, he dedicated time to honing his skills in patisserie. Later, he ventured to France, where he gained experience working at Michelin 1-star [Étude] and the esteemed bistro [Les Enfants Rouges], both nestled in the heart of Paris. His journey led him back to Tokyo, where he initially assumed the role of a chef de cuisine at the Michelin 1-star restaurant "Ciel et Sol", eventually ascending to the esteemed position of head chef. Presently, Chef Yamashita showcases his creative talents as the head chef at "Whitegrass" in Singapore. Here, he seamlessly blends his expertise in French cuisine with the culinary ingenuity of Chef Kohei Nawata, who specializes in Chinese cuisine, to craft an array of innovative and delectable dishes.
WhitegrassPoached Egg in Red Wine Sauce
• Japanese Eggs, Bacon, Crouton, Red Wine Sauce, Onion Sauté Purée
Begin by preparing an onsen egg. Set the water bath to 65°C and cook the egg for 40 minutes using steam until it's perfectly creamy and runny.
In a small saucepan, bring the red wine to a gentle simmer. Add a tablespoon of red wine vinegar to the simmering wine.
Carefully crack the onsen egg into the redwine mixture and poach it for about 2-3 minutes.
To assemble the dish, start by placing a generous spoonful of onion puree on a plate.
Carefully transfer the poached onsen egg onto the puree.
Surround the egg with sautéed mushrooms and crispy bacon and drizzle the dish with a rich red wine sauce for extra flavor.
Finish with some crispy croutons and a garnish of fresh parsley.
Mini Salmon Coulibiac
• Egg sheet, Mushroom, Quinoa, Italian Parsley, Scallops, Brioche
Start by marinating the salmon in a mixture of salt and sugar. After marinating, lightly smoke the salmon and cut it into rectangular pieces.
Create layers of the dish in a cylindrical shape by arranging the following components: Duxelles of mushrooms, Cooked quinoa, Chopped Italian parsley, Thinly sliced scallops, Egg sheet, Brioche slices.
To hold the layers together, brush an egg mixture between the egg sheet and the brioche.
In a frying pan, add a generous amount of olive oil. Sear the surface of the brioche until it's golden brown and crispy.
Transfer the prepared dish to a preheated oven set to 190°C for a few minutes. Be cautious not to overcook the salmon during this step.
Once done, slice the cylindrical dish into portions.
To enhance the flavor, serve it with a side of mayonnaise that has been seasoned with finely chopped herbs.
Pink Grapefruit Verrine
• Rich and Smooth PUDDING BASE Sauce, Anglaise, Grapefruit, Cardamom, Cointreau
(A) Coconut Pudding Base:
In a mixing bowl, combine 200g of rich and velvety pudding base with 200g of coconut cream. Add 10g of coconut liqueur for a delightful twist.
Carefully pour 30g of this mixture into each heat-resistant glass container.
Steam the filled containers in a convection oven at 80°C for 20 minutes, followed by an additional 10 minutes at 86°C.
Allow the containers to cool after steaming.
(C) Cardamom-Infused Grapefruit Jelly:
Heat the grapefruit pulp in cardamom-infused syrup until it softens.
Gradually add 6-8% agar to create a thin and delicate jelly sheet.
(B) Grapefruit Reduction:
In a saucepan, bring 200g of fresh grapefruit juice to a boil, then reduce it until you have 150g of concentrated grapefruit essence.
In a heat-resistant container, combine the reduced grapefruit juice with 150g of the rich and smooth pudding base and 15g of cornstarch.
Heat the mixture in the microwave for 2-3 minutes, or until it reaches the desired thickness.
Stir in 30g of butter and 10g of Cointreau until the mixture is smooth and allow it to cool.
Assembly:
Place 20g of the grapefruit reduction (from B) on top of the coconut pudding base (from A).
Garnish with pieces of grapefruit pulp for a burst of flavor.
Cover the dessert with the cardamom-infused grapefruit jelly (from C).
Enjoy your exquisite creation!
Many of chefs and buyers participated and experienced
the charm of Japanese eggs through cooking demonstrations and
tasting sessions of Chef Yamashita's original recipes.
