Eggs are an honest reflection of the environment: the feed, attention to health, and everything the hens receive.
Our eggs are produced in an environment purposely prepared for raising healthy hens and producing quality eggs.
When you crack the egg, you will find how solid the eggshell is, then the egg-white is not runny but holds together like gelatin and is thicker where it covers the egg yolk. These things are proof of an egg's freshness and the healthiness of the hens.
We know taste is as important as safety. Our hens run and fly around the cage-free house and have a good appetite, which enriches the taste of their eggs. We recommend you try a simple meal to taste the egg itself, such as a sunny-side up or the Japanese delicacy “Tamago Kake Gohan”, a rice bowl with egg.
What hens take into their body directly affects the taste and smell of their eggs. Our high-quality feed, the pure groundwater and the refreshing breeze from the national park will never add a fishy smell to our eggs. This feature gains favor from confectioners and chefs, who uses a lot of eggs daily.
The yolk of our eggs is a natural yellow. This is because we don’t feed our hens artificial coloring to enhance the yolk color. The color is derived entirely from the natural ingredients of the hens' feed, such as Non-GMO corn and rice feed.
To protect the cuticle, we don’t wash our eggs. The cuticle is the outermost layer of the eggshell and protects the eggs from penetration by germs.
Most eggs in the Japanese market today are washed in hot water with germicide which will wash away the cuticle, but we just use a soft brush to wipe away dust from the eggshell. Eggs with heavy dirt are eliminated before going through the brushing process so as to keep the brush clean and not deposit dirt on other eggs.
We ensure there is no Salmonella in the farm, by means of a monthly inspection, also when chicks arrive from the hatchery, then after hens have left the farm. The inspection is carried out by a private and public institution.
We define the border between the farm and beyond so as to avoid harmful viruses and bacteria being carried in. Every person who comes into the farm must change their shoes and vehicles have to pass through the disinfection gate.
Eggs with heavy dirt, blood, or cracks are eliminated by an automated detector and a skilled worker.
This inspection is carried out every year and we confirm that residue is not detected or is less than the reference value.
This inspection is carried out every year to ensure the groundwater we supply to hens is free from E.Coli and other chemicals.
We have installed the egg quality inspection device (DET6000, NABEL) and track the quality of our eggs (shell strength, height of egg white, yolk color etc.).