"Fresh Japanese White Eggs" most commonly refers to high-quality eggs from Japan that have white shells. 

• Stringent Quality Control: The production process is famously rigorous. Every single egg is washed, dried, and checked for cracks and imperfections using advanced machinery.

• Flavor and Texture: Depending on the brand, they are prized for qualities like a rich yolk, thick and creamy egg white, and a sweet, non-fishy taste .

There is also a unique, rarer product known as "White Eggs" in Japan, which refers to an egg with a yolk that is white instead of yellow. This is not a new variety but a specialty product.

• Cause and Origin: The egg yolk turns white because the chickens are fed a special diet primarily consisting of rice, in addition to their regular feed . They are famously produced by a farm in Okinawa and are sold under the name "Shiratama" (White Jewel) .

• Flavor: Despite the unusual color, those who have tried it report it still has a rich, concentrated egg flavor, not a bland one .

Keep refrigerated

*Photo for reference only.