Glossary - Ingredients

Quail eggs/Uzura-tamago


Eggs packed with nutrients and popular as a side in bento lunch boxes


Quail eggs are 1/4th the size of a standard chicken egg. Generally boiled and added into dishes, or flavored and eaten as is. They are quite popular in Japan, so they are used in a variety of dishes like stir-fries or stews, or as a side in bento lunch boxes. There are even boiled and peeled eggs available in cans.


Aside from proteins, they also contain vitamins A, B, B12, DHC, and folic acids. Richer in vitamins and minerals than a chicken egg in such a small package.


Raw quail eggs with the shell will keep for about three weeks in the refrigerator. Precooked and packaged quail eggs are also available, and the storage period varies depending on the product.


Quails were kept as pets in ancient times for their delightful calls. It is said that in the Edo period (1603-1868), quail became more domestic livestock which is when their eggs really entered Japanese cuisine.

Cooking Basics

Eggs - removing the chalaza

The chalaza serves the role of holding an egg yolk in place. It is edible, but if you prefer, pick it up with cooking chopsticks (or a fork) to remove.

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