Japan is currently grappling with a significant surge in egg prices and a severe supply shortage due to recent bird flu outbreaks. As costs continue to escalate and shortages persist, more households are resorting to refrigeration to prolong the freshness of their eggs.
OSAKA, JAPAN (MERXWIRE) – How deeply ingrained are eggs in Japanese culture? According to Japan’s Ministry of Agriculture, Forestry and Fisheries, the average person consumes 292 eggs per year — nearly one a day. From tamagoyaki at breakfast to soft-boiled eggs in ramen and bento boxes, eggs are not just an ingredient; they’re a cherished part of the daily ritual at the Japanese table.
Japanese people consume an average of nearly 300 eggs per year, a figure that ranks among the highest in the world, far exceeding the 197 eggs consumed in the UK and the 277 consumed in the US. Yet this beloved staple has become increasingly complex to find. The recent bird flu outbreak began in Yamagata Prefecture, prompting the government to cull more than 460,000 chickens to contain the spread.
As the epidemic spreads across multiple prefectures, it has dealt a severe blow to layer hen production, leading to nationwide supply shortages and skyrocketing prices. Average market prices for eggs are now reaching record highs, and supermarket shelves in many areas are bare. The shortage has quickly become one of Japan’s most pressing consumer issues.
This is Japan’s most serious outbreak in recent years. Official data show that from late 2024 to October 2025, over 13 million chickens have been culled nationwide — the majority being egg-laying hens. Combined with rising feed costs, the large-scale culling has pushed Tokyo’s wholesale egg prices to around ¥325 per kilogram, near an all-time high. Nationwide, egg supply has plummeted, with some regions facing 20–30% shortfalls, intensifying public concern.
In response to the shortage, Japanese consumers have learned to “store smarter.” While most households once kept eggs at room temperature, many now prefer refrigeration. Properly refrigerated eggs can stay fresh for 3 weeks to 1 month, compared to about 2 weeks at room temperature. This shift to refrigeration is a practical “anti-inflation” tactic for families, helping them manage their food budget amid rising egg prices.
Each egg contains 6–7 grams of high-quality protein, along with essential amino acids, vitamins D and B12, choline, and minerals. The Japan Society of Nutrition and Food Science calls eggs “one of nature’s most complete foods.” They help maintain muscle mass, support immunity, and strengthen the nervous system. This nutritional value underscores the importance of eggs in the Japanese diet and the potential impact of the shortage on public health, especially for older adults and busy professionals who rely on eggs as a convenient source of nutrition.
In Japan, eggs are more than a food; they represent comfort and stability. From the moment one opens the refrigerator each morning, whether frying, boiling, or soft-cooking, that golden yolk symbolises warmth, nourishment, and home. Even amid the shortage, Japan’s affection for eggs endures — a simple but essential part of everyday happiness.
