Tamago Fuwafuwa
A traditional dish from the Edo period: Fukuroi-juku’s “Tamago Fuwafuwa”

About Tamago Fuwafuwa

“Tamago Fuwafuwa” (たまごふわふわ) is a dish mentioned in the Edo-period document “Sendai Shimomuki Nikki.” It was traditionally served as a breakfast dish for travelers staying at the Ota Waki Honjin inn in Fukuroi-juku. This dish was widely appreciated across Japan.

Made with just eggs and dashi broth, Tamago Fuwafuwa has a light, fluffy, and airy texture, reminiscent of delicate foam, with a rich and savory flavor.

To prepare it, a clear soup is made by seasoning dashi broth with salt, light soy sauce, and a hint of pepper. The soup is divided in two; one portion is heated in a pot with a lid, while the other portion is mixed with eggs and mirin and whipped into a creamy, frothy consistency. Once the heated soup begins to boil, the frothy egg mixture is poured in all at once, and the pot is covered to let it steam briefly. The result is a delightful bowl of light, fluffy goodness.

Thanks to efforts by the Fukuroi Tourism Association, this historic dish has been revived. Moreover, creative variations like Tamago Fuwafuwa-inspired ice creams, cakes, and savory pancakes have also been developed. Be sure to give it a try!

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