Kitasaka Tamago Marugoto Pudding is made at the biggest poultry farm in Awajishima, Hyogo Prefecture. The whole egg is stirred in a special machine. By steaming it at a low temperature, an additive-free pudding with egg’s natural sweetness is revealed when breaking the eggshell. The policy of Kitasaka poultry farm, whose location is rich in fruits of the sea and the land, is that “good eggs can only be made from good chickens.” The chickens of the Sakura breed, which has only Japanese ancestry, are all raised from chicks and fed with selected food and water. They are thoroughly managed and only fresh eggs are shipped. The pudding can be enjoyed as a dessert with honey and syrup as well as a snack to accompany drinks when seasoned with wasabi soy sauce. It is a delight filled with the taste of Awajishima’s nature.