Okayama Prefecture is known
as the Land of Sunshine.
Misaki Town is located
in the center of the prefecture.
Many people from all over Japan
and the world come to this town
with a population of about
14,000 to try TKG. About
70,000 people visit each year!

There are several restaurants that serve TKG in Misaki, and each
has its own way of serving the dish and its own original recipe.
Why is such a simple combination so profound?
It is because there are infinite flavor possibilities.

There was a man who popularized TKG. That man
was Ginko Kishida (1833-1905), a journalist active
during the Meiji period. Kishida was born in Misaki
Town’s Tochibara area, which used to be known as
Nakahagatani Village in Kumehokujo County.

The August 1927 issue of “Edo Seikatsu Kenkyu
Suisei” states, “Ginko Kishida ate TKG in the early
Meiji period,” and that Keiran-ae was the “original” TKG.
There is a memorial hall dedicated to Kishida in Misaki town

Misaki Town is home to the Ohaga-nishi and Oyama
terraced rice fields, which were selected for the “top 100
terraced rice fields in Japan” to be preserved for the future!
The terraced rice fields have such a high historical and
cultural value that they are called “Japan’s pyramids.”
In particular, the Ohaga-nishi area, which stretches 360
degrees across the entire valley in the shape of a mortar,
is a beautiful, unspoiled Japanese landscape with about
750 terraced rice paddies. The golden glow of the setting
sun reflected on the surface of the water is beautiful!

The rice cultivated in Ohaga-nishi’s terraced rice fields
is grown with the blessings of mountain spring water
and sunshine. It is sure to be delicious. Naturally, the
rice goes perfectly well with eggs. It is the ultimate pairing.

At Misaki Farm, a local poultry farm, not only do they take care
of the health of their chickens and chicks, but they also wash and
disinfect the freshly laid eggs one by one by machine to keep them
thoroughly clean. That is why raw eggs can be eaten safely in Japan.
Another important point is the freshness of the eggs.

Eggs laid on the farm are transported directly to the adjacent factory, where they are quickly packed and delivered to stores and restaurants.
Moreover, the temperature is kept low during delivery to ensure the freshness of the eggs.
Japanese quality food is truly excellent!

The eggs are very nutritious, containing an excellent balance of high-quality protein and essential amino acids.
Also, when you crack an egg over rice to make TKG, the rice adds sweetness and the soy sauce adds saltiness. Of the five basic flavors (sweet, umami, bitter, sour, and salty), umami, sweet, and salty are the three most preferred tastes.

Furthermore, Misaki Town's TKG has a higher level of umami, a taste component that is attracting attention around the world, and a better balance of flavor than regular raw eggs. This taste is probably due to the carefully-managed rearing environment and feed, which has a formula that is changed according to the season and the physical conditions of the chickens. Despite the simplicity of the dish, it is truly a gem with profound flavor that holds its own against famous Japanese foods like sushi, tempura, and ramen!

*Study by AISSY Inc. (2020)

*Umami is the fifth flavor that has been recognized in recent years.