In Japan, consuming raw eggs is a common practice largely due to stringent safety measures. Unlike in the US, where the risk of salmonella is higher, Japan employs a specialized cleaning process for eggs immediately after they are laid. This includes scrubbing and heat-treatment, resulting in only a 0.003% chance of salmonella poisoning. The popularity of raw eggs is exemplified by buffets like Kisaburo Farm in Tokyo, where guests can enjoy unlimited raw eggs. Despite a small number of salmonella cases reported annually, the overall risk remains low, making raw eggs a beloved staple across Japanese cuisine.
In Japan, the chance of salmonella from eating raw eggs is only 0.003%, due to strict cleaning and heat treatment processes.
Kisaburo Farm offers unlimited raw eggs for about $10.70, showcasing the popularity and safety of consuming raw eggs in Japan.
Japanese eggs are safe to eat raw because they undergo a specialized cleaning process that significantly reduces the risk of food-borne illnesses.
Despite the low risk, a few thousand Japanese do contract salmonella each year, highlighting that while safe, raw eggs are not risk-free.
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