Sakuraco Logo
snack box
お菓子の箱について
subscription
pricing
about us
私たちについて
subscribe
購入する
account menu button
Sakuraco Logoaccount menu button
snack box
お菓子の箱について
subscription
pricing
about us
私たちについて
subscribe
購入する
Top StoriesNewsFood & Drink
Food & Drink
Top Stories
News
Food & Drink
search

chawanmushi, savory egg custard

Chawanmushi: Indulging in the Savory Egg Custard!

Karina Ikedo

Karina Ikedo

Share:

A bowl of chawanmushi with meat on top.

Chawanmushi (teacup steamed egg custard) is a popular Japanese dish and a typical appetizer at Japanese restaurants. It’s both delicious and versatile. Nowadays, it not only appears in kaiseki-ryori (Japanese haute cuisine), but people also enjoy it at home. It’s the perfect dish to serve guests and a culinary masterpiece combining simplicity and elegance. Keep reading to discover more about this tasty and umami one-of-a-kind dish!

What is chawanmushi?

Chawanmushi, or steamed egg custard, is a silky-smooth savory egg custard, delicately flavored Japanese food. It uses shiitake mushrooms, fish cakes, chicken, and shrimp in an egg. A mixture of beaten egg, dashi (Japanese stock), soy sauce, and salt is poured over these ingredients. Then the cups are covered and steamed. This method prevents overcooking while preserving natural flavors and nutrients.

A bowl of chawanmushi with eggs.
It’s a ubiquitous appetizer in traditional Japanese cuisine. Image via Shutterstock

It’s a perfect example of an elegant dish that uses relatively simple ingredients. Each dish portion is presented in a small, individual-lidded cup. It is as tasty as it looks, with an ivory color and lovely toppings.

Where did chawanmushi come from?

Chawanmushi has a long history. Originating from Nagasaki, this savory egg custard may be Japan’s best-kept secret. It started popping up over 300 years ago during the Edo period in shippoku (A culinary style influenced by Chinese cuisine) and being an ancient version of Asian fusion with Japanese, Chinese, and Western influences. 

The Nagasaki skyline in Japan.
Nagasaki is the home of chawanmushi. Image via Shutterstock

At that time, Japan was in self-imposed isolation and did not generally trade with foreign countries. But Nagasaki had exclusive trade with China and accommodated traders visiting the area. It is said that the remaining Chinese traders introduced table cuisine, particularly the steamed egg dish zhēng shuǐ dàn, which became the root of Japanese chawanmushi.

Later, Nobutake Sokichi, a feudal retainer from Iyo Matsuyama, visited Nagasaki, tasted the dish, and fell in love with it. In 1866, he opened Yossou, a restaurant specializing in chawanmushi, to spread his love for chawanmushi. Yossou is still in operation, thanks to the current seventh generation in Nagasaki over 150 years later, serving chawanmushi to the public.

What does it taste like?

You can expect a delicate yet complex flavor from a good chawanmushi cup. The seasonings attribute a rich umami taste, key to making a delicious custard. The flavor of the egg and the delicate dashi broth combined with the smooth texture creates an exquisite combination.

A cup of savory egg custard.
Chawanmushi uses eggs. Image via Shutterstock

The steamed custard is smooth & silky, while the sweet-savory meat and vegetables lend a contrasting mouthfeel to the dish. And there’s juice from the broth, which makes each bite utterly satisfying and surprising. 

Looking to discover Japan’s rich culture via its regional culinary traditions? Check out Sakuraco! Sakuraco delivers traditional Japanese snacks, teas, and sweets from local Japanese makers directly to your door so you can enjoy the latest treats directly from Japan!

Chawanmushi Cups

At home, people often cook chawanmushi in a particular dish. The dish is teapot-shaped and uses a special type of Japanese ceramic. Sets with a lid prevent water droplets from mixing when steaming it. The lid also keeps the aroma of the ingredients from escaping.

The chawan, which is a teacup.
The traditional teacup is perfect for this dish. Image via Shutterstock

They come in various designs, from seasonal plants and animals to simple white. Chawanmushi cups are beautiful and vital, so they can stand high temperatures when steaming. Because of this, it’s a surprisingly helpful piece of Japanese tableware. It’s suitable for chawanmushi and as a cup for desserts or soups! But for those outside of Japan, getting that unique pottery just for this savory egg custard is impossible. So instead, you can use ramekins or small mugs covered with aluminum foil.

Is it similar to pudding?

Egg custard pudding is made from egg yolks and milk or cream. The milk or cream is heated with egg yolks until thickened. Sometimes add sugar, vanilla, chocolate, or lemon for taste. Custards can also be a sauce, the base of a dish, or a dessert.

A bowl of sweet, custard pudding.
Egg custard pudding and chawanmushi and very similar. Image via Shutterstock

Many people from all over the world enjoy this creamy dish in many different forms. But the one-of-a-kind dish from Japan takes the cake in terms of standing out! Unlike other egg custard, chawanmushi is not sweet but has a savory flavor packed with umami.

How can I enjoy chawanmushi?

Chawanmushi is usually an appetizer or side dish. People can enjoy it hot, warm, or cold and garnished with carrot shavings, parsley, or even more seafood. Since the custard is delicate, it’s one of the few Japanese dishes people eat with a spoon.

It has gained immense popularity for its delicate flavors and velvety texture. Steeped in history and culinary finesse, this savory steamed egg custard has become a sought-after delight for food enthusiasts. The custard-like texture, coupled with the umami-rich flavors, makes chawanmushi a delight for the eyes and the palate. Have you tried chawanmushi before? Would you like to try it? Let us know in the comments below!

Enjoy new Japanese sweets, snacks & tea every month

Discover authentic flavors with Sakuraco

Enjoy new Japanese sweets, snacks & tea every month $32.50 USD

Get Sakuraco package

Leave a Comment

Your email address will not be published. Required fields are marked *

Related Articles

A woman holding a plate of sata andagi doughnuts.

Sata Andagi and More Great Ryukyu Cuisine

Sata andagi, often called Okinawan doughnuts, are a beloved traditional snack. Let’s look at more great food from the area!

October 29, 2024
Whole and sliced yuzu fruit in a basket, on a picnic table.

Yuzu: Japan’s Citrus Wonderfruit

Yuzu is an ancient citrus fruit that has been cultivated in Japan for centuries. Its strong, tart flavor has made it an essential ingredient in many Japanese recipes.

October 28, 2024
From left to right: Rika Hino and Ayumi Chikamoto of Sakuraco, followed by Yuki Yokoi and Chiyokichi Yokoi of Yokoi Shoten.

Rice Candy Galore: Yokoi Shoten from Ishikawa

For over 500 years, Yokoi Shoten in Ishikawa Prefecture has made rice candy using simple ingredients while following methods passed down through generations.

October 25, 2024
A platter of Ainu cuisine from the HARU RAN NA Open Flame Dining and Cafe at the Upoypoy Museum in Shiraoi Town, Hokkaido.

Sito and More: A Closer Look at Ainu Cuisine 

Let’s dive deeper into the distinctive features of indigenous Ainu cuisine and explore delicious dishes like sito!

October 24, 2024
Footer background patternFooter background pattern
Sakuraco
Subscription & gifts
PricingUpcoming Month’s BoxPast Month’s Box
Today's Offer
Personal GiftCorporate Gift
Support & Information
FAQContact UsCompare to Bokksu

Be the first to know!

Join our newsletter and receive tasty news and deals

AnIchigo Logobrand.
Copyright © 2024 Sakuraco™. All Rights Reserved.

Accepted Payments

Visa payment availableMastercard payment availableAmerican Express payment availableDiscover payment availablePayPal payment available