Presented by The Japan Poultry Association and TAI ON Coffee & Tea Shop

HONG KONG SAR - Media OutReach - 10 November 2023 - Japanese eggs have always been highly popular among Hong Kong people. As of 2022, Hong Kong has consecutively ranked as the top region for Japanese egg exports for 18 years, accounting for 93% of the total export volume. The annual consumption of Japanese eggs by Hong Kong people has also shown a rapid growth trend. This year, the "Japan Poultry Association" continues to promote Japanese eggs to Hong Kong people and encourages the local food and beverage industry to introduce Japanese eggs. As a result, they have collaborated with the Ranou (蘭王) to present three Hong Kong-style egg dishes using the finest Japanese "Ranou eggs". The featured egg dishes revolve around the renowned "egg tarts", accompanied by nostalgic "boiled eggs" and "Scotch eggs with preserved meat and dried vegetables". Each dish incorporates new elements into the classics and enhances the flavors with the addition of Ranou (蘭王) bringing surprises to the taste buds. The three Hong Kong-style Japanese egg dishes are now available for a limited time at the TAI ON Coffee & Tea Shop (大安茶冰廳 ). Additionally, other dishes using Japanese eggs are also being served, such as original flavor egg tarts (HKD 28), bean curd sheet sweet egg cake (HKD 38), and molten custard French toast with milk foam (HKD 68). The "Da An Tea and Ice House" expresses its commitment to continue supporting Japanese eggs, and all egg tarts will continue to be made with Japanese eggs, aiming to attract customers. Please look forward to this sincere fusion of Hong Kong and Japanese culinary cultures! Egg Tart with Japanese Egg Tasting Event On November 7th (Tuesday), the Japan Poultry Association invited various media outlets, key opinion leaders (KOLs), and the Consul General of Japan in Hong Kong, Ambassador Okada, to participate in the "Tasting Event: New Japanese Egg Tart Creation". The event showcased the limited-time products made with Japanese eggs. To promote Japanese eggs, Mr. Hitoshi Asagi, the representative of the Japan Poultry Association (Managing Director), specially attended the event in Hong Kong. Mr. Asagi expressed his delight and gratitude for the successful execution of the event. He hoped that this opportunity would allow Hong Kong people to experience the unique and safe culture of consuming raw Japanese eggs. During the event, he introduced the characteristics and rigorous production processes of Japanese eggs, aiming to deepen Hong Kong people's understanding and trust in Japanese eggs. Mr. Asagi also mentioned that they would continue and further promote Japanese eggs in Hong Kong, with the goal of achieving a steady growth in export volume each year. The limited-time dishes received positive feedback during the event. In addition to evaluating the taste, aroma, and appearance of the food, the guests also expressed their trust and confidence in the preparation of semi-cooked dishes made with Japanese eggs. During the Q&A session, the guests actively raised questions, including inquiries about consuming raw Japanese eggs in Hong Kong. In response, Mr. Yasuyoshi Sankai, the representative of JA Zen-Noh Egg Corporation (Section Chief), explained that due to the transportation time, most Japanese eggs available in the Hong Kong market have exceeded the recommended period for raw consumption. Some Japanese egg packages are labeled as "for heating" and it is not recommended for consumers to consume them raw for safety reasons. As for a small portion of Japanese eggs labeled as "for raw consumption," they are transported by air with shorter transportation time, allowing them to be safely consumed within the specified raw consumption period indicated on the packaging. The production process of Japanese eggs The production process of Japanese eggs is highly regarded internationally due to strict monitoring and management from production to delivery, ensuring safety and health for consumers to enjoy with peace of mind. Before the eggs are sent to the GP center for multiple inspections, the young chickens receive vaccinations to prevent infectious diseases and undergo regular testing for Salmonella to ensure the collection of healthy eggs. Once the eggs arrive at the GP center, they undergo automated inspection, packaging, and production processes. The temperature is strictly controlled in the facility to prevent egg spoilage, and multiple inspection procedures are carried out to eliminate poor-quality eggs with inferior appearance, pale color, or blood spots. These measures contribute to the trustworthiness of Japanese eggs in the market. Furthermore, there is a rumor that eggs with the "TAMAGO Japan Egg" certification logo can be consumed raw, but this is not entirely true. Fresh Japanese eggs...