In Japan, consuming raw eggs is a common practice, particularly in the popular dish known as "tamago kake gohan" (TKG), which consists of a raw egg mixed with rice and soy sauce. This habit is quite rare globally, and the reason behind its prevalence in Japan lies in the country's stringent hygiene management system. Japanese egg production facilities maintain high standards to prevent salmonella contamination, ensuring that chicken coops are kept clean and that the movement of workers, as well as the management of water and feed, is strictly regulated. Once collected, eggs are promptly washed and sterilized, and they are refrigerated within 24 hours. This meticulous process guarantees that the eggs remain clean, and they are stored and transported at low temperatures, with safety dates clearly marked for consumers. Few countries implement such rigorous quality control measures, which is why Japanese eggs are highly regarded worldwide. In fact, by 2018, Japan was able to export its shell eggs to the United States, which has strict standards. Therefore, the seemingly simple act of enjoying TKG represents a remarkable achievement in safety and quality, resulting from collaboration across production, distribution, and regulatory bodies.