Why do the Japanese eat raw eggs? Is there no danger?

Japanese people routinely consume raw eggs, something that causes surprise in many countries. This practice, however, is deeply rooted in the culture and the trust that Japanese people have in their strict food safety standards. The question "Why do Japanese people eat raw eggs? Isn't it dangerous?" is common among curious individuals and lovers of Japanese cuisine, and the answer reveals a lot about the care for quality and tradition in Japan.

While in countries like Brazil the concern with salmonella and other pathogens makes the consumption of raw eggs something risky, in Japan the reality is quite different. The secret lies in the rigorous production of eggs, combined with culinary customs and techniques that ensure a safe and delicious experience.

Why do the Japanese consume raw eggs?

In Japan, eggs undergo an extremely rigorous inspection and sanitation process before they reach supermarket shelves. This includes:

• Washing and disinfection: The eggs are carefully cleaned to remove any residue that may contain bacteria.
• Salmonella tests: Whole batches are regularly tested to ensure they are free from bacteria.
• Specific labeling: Many eggs in Japan come with clear information about expiration dates, indicating until when they can be consumed raw.

This production system makes the Japanese confident in the safety of consuming raw eggs, unlike many other countries where the processes are not as strict.

Is consuming raw egg dangerous?

Concerns about salmonella are justified in places where quality control is less stringent. According to the CDC (Centers for Disease Control and Prevention), only 1 in every 10,000 eggs in the United States is found to have salmonella. In Japan, the incidence is even lower, thanks to the sterilization process and careful handling.

However, there are some important recommendations that the Japanese follow to minimize risks:

• Avoid consuming cracked eggs, as they may be contaminated.
• Use the egg immediately after breaking it.
• Do not leave dishes with raw eggs exposed for too long.

Tamago-Kake-Gohan and dishes with raw egg

Tamago-Kake-Gohan is one of the simplest and most popular examples of raw egg use in Japan. The recipe consists of mixing a raw egg into hot rice, seasoned with soy sauce. Despite its simplicity, it is considered a nutritious and comforting meal.

Other famous dishes that use raw eggs include:

• Sukiyaki: a Japanese stew where the ingredients are dipped in a raw egg before being consumed.
• Japanese curry: many add a raw egg to the dish to give more creaminess to the sauce.
• Gyudon: rice bowls with beef often accompanied by a raw or lightly cooked egg.

These dishes demonstrate the versatility of raw egg in Japanese cuisine, being used both to enhance texture and to enrich flavor.

Benefits of consuming raw eggs

In addition to the safety provided by the strict quality control in Japan, consuming raw eggs offers significant nutritional benefits:

1. Nutrient preservation: Raw eggs retain enzymes and vitamins that can be degraded during the cooking process.
2. Rich in proteins: Ideal for those looking for a balanced diet rich in essential amino acids.
3. Source of antioxidants: Nutrients such as lutein and zeaxanthin help with eye and skin health.

Wrapping Up

The consumption of raw eggs in Japan is not just a matter of preference, but also of trust in the quality standards that ensure food safety. This practice is deeply connected to Japanese culinary culture, which values the simplicity and authenticity of ingredients.

For those who visit Japan, trying dishes like Tamago-Kake-Gohan or Sukiyaki is a unique opportunity to immerse yourself in local cuisine and understand why the Japanese consume raw eggs without fear. However, outside of Japan, it is essential to be cautious and respect local food safety conditions.