Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Shizuoka
  7. Tamago Fuwa Fuwa (Fluffy Eggs)

Tamago Fuwa Fuwa (Fluffy Eggs) ｜ Our Regional Cuisines

  • Shizuoka Prefecture

    Tamago Fuwa Fuwa (Fluffy Eggs)

Tamago Fuwa Fuwa (Fluffy Eggs)

Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Main lore areas

    Fukuroi City

  • Main ingredients used

    Eggs, Dashi (=Japanese soup stock)

  • History/origin/related events

    "Tamago fuwa fuwa" was served at Fukuroi-juku station during the Edo period and the Fukuroi-city Tourism Association has revived the dish as a new local specialty. According to "Sendai Gekkou Nikki", a written account from the Edo period, "tamago fuwa fuwa" was served for breakfast at Otawakihonjin of Fukuroi-juku station to guests staying there. The dish is made with two simple ingredients, eggs and dashi (=Japanese soup stock). The "fluffy" texture of the dish is what people enjoy the most about the dish.

  • Opportunities and times of eating habits

    This dish is eaten year-round at home and local restaurants.

  • How to eat

    Add salt, light soy sauce and pepper to dashi (=Japanese soup stock) to make "sumashi-jiru" (=clear soup). Divide the soup into two portions. Heat one of the soups in a pan and put a lid on it. Add eggs and mirin (=sweet rice wine) to the other soup and mix well with a whisk until it becomes creamy. Turn off the heat of the first soup when it comes to a boil and add the egg mixture to the pan. Put the lid on top of the pan and steam.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Local restaurants serve "tamago fuwa fuwa" in the traditional style or customized. The Fukuroi-city Tourism Association hands out pamphlets and publishes the recipe of the dish so that people can make it at home.

RECIPE

Ingredients (2 servings)

  • Eggs 2
  • [A] Bonito dashi (=Japanese soup stock) 400cc
  • [A] Light soy sauce 1／2 tbsp.
  • [A] Salt 1／2 tsp.
  • [A] Pepper A little
  • Mirin (=sweet rice wine) A little

How to cook

  • 1. Mix the ingredients from [A] to make "sumashi-jiru" (=clear soup). Divide the soup into two portions, 360cc and 40cc.

  • 2. Add 360cc of the soup into a pan, put a lid on top, and cook on a medium heat.

  • 3. Place the eggs, 40cc of soup, and mirin (=sweet rice wine) into a bowl and mix well for at least 4 to 5 minutes with a hand mixer until creamy.

  • 4. When the soup in step 2 comes to a boil, turn off the heat and add the mixture from step 3 in one go and put the lid back on, and steam. Steam for 2 to 3 minutes.

Recipe Arrangements

provider : "Shizuoka no Okazu" Kaikosha

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries