Tamago

Tamago is the Japanese word for egg, written as 卵 or 玉子. It is used both to refer to the ingredient and to a family of egg dishes in Japanese cuisine. The term appears in various compound names and in everyday cooking, where eggs are valued for their texture, flavor, and versatility.

One of the best-known tamago dishes is tamagoyaki, a rolled omelette made by cooking thin layers of beaten egg in a small rectangular pan and rolling them into a log. It is typically sweetened with sugar and soy sauce, producing a sweet-savory taste. Dashimaki tamago is a related version flavored with dashi stock, which yields a lighter flavor and a softer texture. Tamago is also used as a topping in sushi, notably as tamago nigiri, and is common in bento boxes.

Other popular preparations include tamago kake gohan, a simple dish of hot rice stirred with a raw egg and soy sauce; and ajitsuke tamago (often called ajitama or flavorful egg), soft-boiled eggs marinated in a soy-based seasoning. Eggs are also used in ramen as marinated, soft-boiled toppings. Handling and safety considerations apply when consuming raw or lightly cooked eggs, with pasteurized products or proper refrigeration recommended.

Beyond culinary uses, tamago is a fundamental ingredient in Japanese cooking and appears in various regional dishes. The word has been borrowed into other East Asian languages and is commonly understood by those familiar with Japanese cuisine.