It’s no surprise that when most of us are enjoying a beloved Japanese meal, the creamy goodness of their distinct onsen egg is something that we all look forward to. If you’re like us, you’d sometimes even wonder when you’re having too much of it.
Here to shed more light on their Tamago, the Maruto Egg Circulation Group (MEC Foods) held an exclusive, invitation-only event to promote the appeal and benefits of Tamago in a bid to enhance the export of Japanese agricultural, forestry, and fishery products and foods to Singapore.
Seeing a huge increase in the export of Japanese eggs since 2018, there’s been a clear pattern and demand for the raw and semi-cooked eggs used in many Japanese dishes. But while eggs are produced all over the world, consuming them raw or semi-cooked requires strict hygiene and quality controls – and to achieve that level of hygiene and quality is a feat rarely enforced outside of Japan.
Singapore is currently the second largest importer of Japanese eggs after Hong Kong and Taiwan. With such high interest in Japanese food products here, MEC Foods hopes to highlight the benefits of Japanese eggs and accelerate the Japanese egg-eating culture in Singapore.
