The Ultimate
Japanese Eggs
Enjoy Our Healthy and Delicious Japanese Egg!
Enjoy Our Healthy and Delicious Japanese Egg!
Healthy and Delicious
Fluffy When Scrambled
Packed with Nutrients
Beneficial to Health
Low in Calories
Always Fresh & Safe
Luscious & Creamy
Beautiful Orange Yolk
High in Protein
Japanese eggs are rinsed, sterilised and dried at grading and packaging centres. High-tech detection equipment are used to conduct strict tests to search for bloody, dirty and cracked eggs which will then be discarded. Egg-laying hens at Japanese farms are vaccinated and careful attention is given to their feed, which is regularly tested for salmonella to ensure hens stay healthy. Contamination prevention measures are also taken during ingredient purchase, shipment, storage and feed manufacturing process. All of these measures ensure that Japanese eggs are of the best quality.
Eggs contain protein, potassium, vitamin A, vitamin D, vitamin B, DHA, omega 3, lutein, and iron which are essential nutrients for the body. The reason why eggs have long been consumed for breakfast is because they slightly raise your body temperature which drops during sleep at night, giving you an energy boost to kickstart your day. To maintain a healthy lifestyle, make nutritious Japanese eggs a part of your everyday meal.
Eating raw eggs is a big part of Japan's food culture and a daily habit of the Japanese. Some simple yet well-known Japanese dishes made with raw eggs include Tamago Kake Gohan and Sukiyaki. The former is raw egg mixed with warm rice and soy sauce usually eaten for breakfast, while the latter is a traditional Japanese stew where cooked meat and vegetables are dipped into raw beaten egg before eating to lower their temperature and prevent a scalded tongue. Throughout their 21-day shelf life starting from production date, Japanese eggs are safe enough to be consumed raw, thanks to the strict quality control and dedication to making Japanese eggs free from health risks.
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.
Yachiyo Poultry (Japanese)WASHIN EGG
It brings out the flavour of butter and other ingredients by our eggs from chickens fed with plant-based feedstuffs due to no fishy smell like other eggs. Suitable for making sweets such as cakes and custards! Of course, you can enjoy delicious fresh eggs.
Kewpie Egg Corporation is working with customers in the food industry to add value to eggs and create a new egg food culture. Kewpie Egg Corporation is an egg processing company that sells a wide variety of egg products, from processed food ingredients such as liquid eggs and dried eggs to ready-made products such as boiled eggs, egg salads, tamago-yaki and omelettes. Our main ingredient, eggs, have great potential to make a variety of tasty main dishes, side dishes and desserts. They are also rich in balanced nutrients such as protein and amino acids, making them a healthy ingredient. We are committed to satisfying our customers by pursuing higher quality and better technology for egg processing with the aim of contributing to good taste and health.
Kewpie Egg Corporation
PUDDING BASE “JUST COOLING”
This product is egg-based liquid products to make pudding easily.You can make pudding by just pouring the same amount of dairy milk and cooling the mixed liquid in a refrigerator afterwards. It will be solidified within several hours with no heat. You can make 600 grams of pudding per pack of product since the same quantity of milk is added.
FRENCH TOAST BASE
An appareil product for making slightly sweet French toast. Simply soak the bread and bake to make French toast with a subtle vanilla flavour.
An event-only recipe using Japanese eggs and processed egg products
were served with cooking demonstration performed by Chef Yamashita,
from the Michelin 1 Star restaurant “Whitegrass”
Invited Demonstration Chef
Yamashita Takuya (Whitegrass)
Chef Yamashita Takuya first pursued his career in his first French restaurant, Aux Provençaux Tokyo. And during his off days, he worked in a patisserie. He then moved to France to work in Restaurant Etude in Paris (One Michelin-Star) and one of the best bistros, Les Enfants Rouges. After that, he went back to Tokyo and was mentored by acclaimed Chef Kazunori Otowa at the One Michelin-starred Ciel et Sol, which he eventually became the Head Chef. He is currently the Executive Chef at Whitegrass located in CHIJMES, Singapore. Creatively introducing a fresh concept of French-Japanese cuisine to Singapore, he loves to share moments with the dining guests not just through the food but also by meeting and explaining about his nature-inspired cuisine and the food stories, making it extra memorable for them.
WhitegrassEVENT ONLY JAPANESE EGG WHITEGRASS SPECIAL DISHES
Pan seared Scallop and Green
Asparagus with Bearnaise sauce
❮Sauce Béarnaise❯
Egg yolk 1, Reduction* 20g, Butter 20g
• Put the egg yolk and reduction in a bowl.
Stir it with a whipper in a double boiler.
(Do not overcook the egg yolk.)
• Add melted butter to adjust saltiness.
*Reduction
NoIlly-Prat 1btl (1L), White Wine Vinegar 500g
Tomato 2pcs, Shallot 100g, Tarragon 35g, White Pepper 8g
• Put all ingredients in a pot.
Let it cook down to about 1/3 while boiling.
• Strain and store it in a container.
Rum Bavarois with caramel foam
❮Rum Bavarois❯
Frozen Pudding Mix 150g, Fresh Cream (35%) 150g
Dark Rum 5-7g
• Heat "Frozen Pudding Mix" according to the instructions.
Cool the bowl of heated "Frozen Pudding Mix" to the
temperature at around 28 degrees in an ice bucket.
• Add whipped fresh cream with soft peak in two times
(half each). Store it in a container and cool it down.
❮Caramel foam❯
Snowman Espuma Base 200g, Caramel* 50g
• Defrost the Espuma Base according to the instructions.
• Heat the caramel until melting. Let it cool down to the room
temperature. Then add the Espuma Base in two times (half each).
Final touch:
Serve Bavarois, diced pears, candied chestnuts (boiled chestnuts with astringent skin), and walnuts on a plate. Cover with caramel foam and heat it with a burner.
Financier
Egg whites are used for consommé, financiers, and other desserts. Whitegrass serves freshly baked financiers as the refreshments at the end. We are trying to serve delicious financiers for eating immediately at the restaurant, which is different from take away. That's why the recipe and baking are different also. We believe that Japanese eggs bring out the full flavour.
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.
